LIVER PATE! GI ATAY!!! (cebuano term for liver is atay)

Growing up I was very partial on eating liver (chicken liver I mean) …..it was eeeew for me. The taste just wasn’t appealing and I think the thought of eating an organ just made it worst! But as I grew up I became more aware of different taste and more adventurous when it comes to food. Chicken Liver was one of the food that I surprisingly enjoyed, from being barbecued , nghoiong , fried,battered, adobo and turned into pate I certainly liked how it taste….i guess not all would like or appreciate liver like I do now, but its certainly worth a try. Foi Gras for one (duck/goose liver) is one of my favorite delicacies.




Foie gras with mustard seeds and spring onions in duck jus



An entire foie gras (partly prepared for a terrine).

Foie gras (pronounced /fwɑːˈɡrɑː/ in English; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law,[1] though outside of France it is occasionally produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.[2]
Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and gastronomical heritage of France."[3]
The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[4] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.[5]
Gavage-based foie gras production is controversial, due to the force feeding procedure and the possible health consequences of an enlarged liver that could be faced by the duck or goose. A number of countries and other jurisdictions have laws against force feeding or the sale of foie gras.



So that’s the history behind foie gras! Pate de foie gras is most popular in foreign countries and very expensive to make. So here's a chicken liver pate recipe I hope you guys will enjoy! I know my friend Georgia and hubby Eddie will! So here guys, enjoy and happy pate making!

Chicken Liver Pate
Ingredients:
250 g chicken liver
¼ c fresh milk
2 tbsp. butter
2 tsp chopped garlic
½ pc white onion –chopped
50 ml brandy (fundador/ gran matador)
¾ C butter or 168.75g butter (good kind) softened and cut into cubes
¼ c. butter melted for covering
1 t truffle oil ( optional) for truffled liver pate
S&P to taste

For garnish : any of the ff:
Candied walnuts
Dried apricots
Raisins macerated in sugar syrup
Cranberry jam
Dried cranberries

Dippers:
Crackers
Melba toast
Toasted French bread

Procedure:
• Clean livers very well and soak in milk for 30-40 mins. Set aside in the refrigerator.
• In a saucepan sauté garlic in butter till brown, add onions and cook for another 5 mins.
• Strain the livers and add to the pan of garlic and onions. Cook for another 10 mins or until liver turn brown but do not overcook since we want the pate to look pinkish.

• Add brandy and flambé; just be careful when adding the brandy coz the fire might burn your eyebrows ;-)
• Reduce till syrupy. let it cool.

• In a food processor, puree chicken liver mixture and add softened butter slowly, add truffle oil (optional) season with salt and pepper. Pour into container cool 15 mins.
• Cover pate with melted butter and cool in refrigerator until ready to serve.

• Serve with chosen garnish and dippers! Enjoy the pate!