You'll regret not trying this epic Pâté!
You'll need:
1 shallot
ginger
75 g of butter
250 g chicken liver
1 shot of rum
rosemary
lime juice
salt and pepper
Full recipe:
Add some olive oil into the pan, add ginger, shallot and let it sweat. Next add about 75 g of butter to a clean pan and add chicken livers with rosemary into the pan. If our livers are roasted and still pink inside add 1 shot of rum into the pan and lighten it up to flambé. When the fire is done add lime juice, salt and pepper to your taste.
Throw our livers with our ginger and shallot into a mixer and mix it to fine. We can pour it into a jar and pour some melted butter on top. Wait until butter is stiff and it's ready to serve.
Bon appetit!
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