Ingredients to make homemade pate with green pepper:
For 4 people
• ½ kg. of chicken livers
• 10 black peppercorns
• 8 pieces of celery
• 1 bay leaf
• 2 cloves of garlic
• 1 spring onion
• 1 teaspoon of thyme
• 25 green peppercorns
• 1 glass of brandy
• 1 glass of cream
• Water
• Duck fat
• 1 loaf of bread
• Butter
• Hojiblanca extra virgin olive oil
• Salt
How to make homemade pate with green pepper:
In a saucepan with boiling water, put 10 black peppercorns, the bay leaf and the celery pieces. Season it and add the chopped chicken livers. Cook for 5 minutes. Drain them and remove the bay leaf. Chop the garlic and onion and fry in a frying pan with a little oil. When it starts to brown, add the livers with the celery and pepper. Sauté briefly and add the thyme and green pepper. Pour the brandy and flambea. Put everything in a mixing glass and blend. If it’s too thick, add a little water. When it is well crushed, pour the cream and continue beating.
Line a mold with baking paper, fill with the mixture and place in the refrigerator for 3 hours. Melt the goose fat and place it on top. Put it back in the fridge until it solidifies. Cut the bread into thin slices and toast them in the oven. Unmold the pate and accompany with the slices of toasted bread. To preserve the spices, it is enough to keep them in a cool and dark place, in airtight jars so that they do not lose the properties that make them so attractive.
Although they can be kept for years, it is best not to keep them for more than 3 or 4 months in order to obtain better results.
