Sur Le Gril Chopped Calf Liver Pate
Elevate your appetizer game with this luxurious Sur Le Gril Chopped Calf Liver Pâté, a smoky twist on a traditional delicacy. This gourmet recipe begins with tender calf liver grilled to perfection, lending it a subtle charred depth. Combined with caramelized onions, garlic, and a splash of brandy for richness, the mixture is blended into a silky-smooth pâté with cream and butter. Infused with aromatic thyme and a hint of nutmeg, this pâté boasts a balanced flavor profile that is equal parts earthy and indulgent. Serve it chilled and garnished with a touch of fresh parsley, paired with crispy baguette slices or crackers for the perfect elegant bite. Ideal for dinner parties or holiday gatherings, this pâté is a stunning appetizer that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams calf liver
- 100 grams unsalted butter
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 60 milliliters heavy cream
- 30 milliliters brandy
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 12 pieces baguette slices or crackers
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat your grill to medium-high heat (~200°C/400°F). Lightly oil the grill grates to prevent sticking.
Rinse the calf liver under cold water and pat dry with a paper towel. Trim away any connective tissue or membranes.
Slice the yellow onion thinly and mince the garlic cloves.
Brush the calf liver with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper.
Grill the liver for 3-4 minutes per side, just until cooked through but still tender. Transfer to a plate and let it rest.
In a medium skillet, heat the remaining 1 tablespoon of olive oil and 50 grams of butter over medium heat. Add the sliced onion and sauté for 8-10 minutes, or until caramelized. Stir in the minced garlic and cook for another minute.
Deglaze the skillet with the brandy, letting it simmer for 1-2 minutes until the alcohol evaporates. Add thyme, nutmeg, and a pinch of salt and pepper to taste.
In a food processor, combine the grilled calf liver, the onion mixture, heavy cream, and the remaining 50 grams of butter. Blend until smooth and creamy. Adjust seasoning with more salt and pepper if needed.
For a velvety texture, pass the pâté through a fine-mesh sieve using a spatula or the back of a spoon.
Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent oxidation. Chill in the refrigerator for at least 2 hours to set.
Before serving, allow the pâté to come to room temperature for 15 minutes. Garnish with fresh parsley and serve with baguette slices or crackers.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1325 mg | 442% | |
| Sodium | 5442 mg | 237% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 24.7 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 234 mg | 18% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1828 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
