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Meat
Easy
24 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
No Diets specified
This liver pâté recipe is so delicious, and all you need are a few simple ingredients. The crisp grieven and tart plum sauce take this dish to a whole new level.
2 cups Gefen Canola Oil
6 large onions, halved and sliced
1 and 1/2 pounds liver
salt, to taste
pepper, to taste
1 teaspoon sugar
1 and 1/2 pounds red plums, diced (unpeeled)
1/2 cup Gefen Honey
2 tablespoons Tuscanini Apple Cider Vinegar
1/4 teaspoon Gefen Crushed Red Pepper
1/4 teaspoon ground ginger, such as Pereg
1 pound store-bought grieven
chopped chives, to garnish
crackers of your choice, to garnish
Prepare the pâté: In a deep skillet, heat oil over medium-low heat. Fry onions for 30–45 minutes, until light golden.
Add liver, salt, pepper, and sugar. Cook for five minutes.
Transfer everything in the skillet to a food processor fitted with the S blade. Blend until smooth and silky. Refrigerate until ready to use.
Prepare the plum sauce: In a pot, bring plums, honey, vinegar, crushed red pepper, and ginger to a boil. Reduce flame to low and simmer 15–20 minutes, until plums are soft.
Blend with an immersion blender and refrigerate until ready to use.
To serve: Place a dollop of plum sauce on a small plate and spread it out with the back of a spoon. Put a heaping tablespoon of pâté next to it and use the back of the spoon to shape as desired.
Crush some grieven by hand and sprinkle over the pâté. Garnish with chives and a cracker.
Photography and Styling by Chay Berger
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