How do you make liver pate?

Oh, liver pate is absolute heaven when spread on hot toasted sourdough! You basically cook chicken liver with lots of butter, garlic, onions, and some herbs, then blend it till it is super smooth and creamy. Just don't think about the calories while eating it, enjoy the rich taste!

In our family, we usually make traditional liver fry with lots of pepper which is considered good for strength. But for these international recipes like pate which use raw or semi-cooked elements sometimes, my doctor advised to make sure the meat is fully cleaned and cooked very well to avoid any stomach infection.

Please be very careful when preparing organ meats at home. I once had severe food poisoning from a poorly cooked liver dish and had to be hospitalized for three days. It is always better to consult a doctor or nutritionist about whether such high-cholesterol foods are safe for your specific health condition.

This dish sounds very interesting but I have never tried making it at home. Is chicken liver easily available in local shops for this, or do we have to use something else? Also, does it smell very strong while cooking?

Before you try making or eating rich foods like liver pate, it is safe to check your lipid profile and cholesterol levels. Liver is very rich in vitamin A and cholesterol, so getting a quick doctor's advice on how much you can safely consume is always the best path.