Adobo Pate

This paté has a long shelf life thanks to vinegar, a natural preservative.

This appetizer goes well with beer, a party staple. The paté has quite a long shelf life thanks to vinegar, a natural preservative. Spread it on bread or crackers and keep for a maximum of two weeks.

 

Adobo Pate

Sheena Peña
This paté has a long shelf life thanks to vinegar, a natural preservative.
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 45 minutes
Course Sauces, Spreads, Dip
Cuisine Filipino, French
Servings 6 to 8

Ingredients
  

Adobo Pate

  • 600 Grams chicken liver
  • 1/4 Cup native vinegar
  • 2 and 1/2 tablespoons Soy Sauce
  • 3 and 1/2 tablespoons Garlic crushed
  • 1 teaspoon black pepper
  • 1/2 teaspoon Salt
  • 2 tablespoons white wine
  • 1 and 1/2 tablespoons liver spread
  • 2/3 Cup unsalted butter cubed
  • 1/2 Cup Butter melted to cover pate

Instructions
 

  • Remove chicken heart from liver and clean well. Marinate chicken liver in the first five ingredients for 60 minutes.
  • Heat a stainless-steel sauté pan. Add the chicken liver mixture and cook until liquid is reduced to half. Pour in white wine and add liver spread. Cook for 5 minutes.
  • Remove from heat. Cool for 10 minutes then transfer to a blender. Purée until smooth. Slowly add the cubed butter. Taste and season accordingly.
  • Pour into ramekins or glass containers until almost full. Chill to set, then pour melted butter on top. Let butter set before serving.
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