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Domaća pileća jetrena pašteta - Homemade chicken liver pâté

Updated: May 30


Danas na tržištu možemo pronaći raznolike vrste pašteta - od mesnih, ribljih, vegetarijanskih koje su upotpunjene različitim okusima začina, začinskog bilja, gljiva,...

No, izrada domaće paštete čini poseban doživljaj jer sami odabiremo namirnice, doziramo njihovu količinu i stvaramo okus u kojima ćemo uživati mi i naši najmiliji.


Podrijetlo paštete nalazimo u svim sjevernim i srednjoeuropskim kuhinjama, a može se reći da je kao namirnica postala ekonomičan i ukusan način iskorištavanja svih dijelova mesa.


Naziv potječe iz francuskog jezika, a predstavlja jelo u obliku lako mazive paste ili pak mješavinu grublje mljevenog mesa uz dodatak masnoće i začina. Kroz povijest i kroz kuhinje, razvijala se kulinarska kreativnost te je pašteta postajala profinjenija teksturom i složenija okusima.

Nema ništa bolje od domaćeg, od onog osjećaja kada sami nešto napravimo pa onda uživamo u plodovima svog rada i kreativne energije.

Zato volim raditi domaću paštetu, a ova preukusna pileća jetrena pašteta je nastala u suradnji s Perutninom Ptuj.


Sastojci i koraci pripreme
  • 500 g pilećih jetrica Perutnina Ptuj Natur

  • 2 mlada luka

  • 1 češanj češnjaka

  • malo soli

  • malo papra

  • 3 jušne žlice maslinovog ulja

  • šaka listova svježeg peršina

  • šaka listova svježeg bosiljka

  • grančica ružmarina

  • 85 g maslaca za pirjanje

  • 100 g maslaca za prekrivanje paštete


Pileće jetrice narežite na manje komade. Sitno narežite luk i češnjak. Na zagrijanoj tavi dodajte maslinovo ulje, malo popržite mladi luk pa zatim dodajte jetrice, češnjak i maslac. Pirjajte jetrice dok ne puste svoj sok. Popaprite, posolite i dodajte grančicu ružmarina. Sve pirjajte oko 10 minuta pa pustite da se malo ohladi.

Uklonite ružmarin, a ostalo prebacite u blender te dodajte peršin i bosiljak. Sve izblendajte u kremastu smjesu, prebacite u staklenku i prelijte rastopljenim maslacem kako pašteta ne bi oksidirala i dobila tamnu boju.

Poklopite i stavite u hladnjak. U hladnjaku se može čuvati do deset dana. Paštetu prije posluživanja izvadite iz hladnjaka barem sat vremena. Poslužite uz domaći kruh, a za još više okusa dodajte džem od šumskog voća. Ja sam ovaj put odabrala džem od kupina.

U slast!

Homemade chicken liver pâté


Today, we can find various types of pâté - made from animal meat, fish, vegetarian, complemented by different spices, herbs, mushrooms,... However, making homemade pâté is a special experience because we choose ingredients ourselves, dose them and create a taste that we and our loved ones will enjoy. The pâté origin is found in all northern and central European cuisines and as a dish it became an economical and tasty way of utilizing all parts of animal meat. The name derives from the French language describing a dish in the form of a paste or a mixture of minced meat with the addition of fat and spices. Throughout history and cuisines, culinary creativity has evolved and pâté became more refined in texture and complex in taste.

There is nothing better than homemade prepared meal when we create something ourselves and then enjoy the fruits of our labor and our creative energy. That is why I love to make homemade pâté.

This delicious chicken liver pâté was created in cooperation with Perutnina Ptuj.


Ingredients and preparation steps
  • 500 g of chicken liver Perutnina Ptuj Natur

  • 2 spring onions

  • 1 clove of garlic

  • a pinch of salt

  • a pinch of pepper

  • 3 tablespoons of olive oil

  • handful of fresh parsley leaves

  • handful of fresh basil leaves

  • a rosemary twig

  • 85 g of butter for cooking

  • 100 g butter for pâté coating


Cut the chicken liver into smaller pieces. Finely chop onion and garlic. Add olive oil on a heated pan and saute the onion for about 5 minutes until turning soft.

Then add liver, garlic and butter. Cook over a moderate heat, stirring until liver becomes firm and begin to release juices.

Season with salt and pepper and add rosemary twig. Simmer everything and cook for about 10 minutes, remove from the heat and let cool slightly. Remove rosemary, transfer the rest to a blender and add parsley and basil.

Blend everything into a creamy mixture. Transfer the cooled mixture to a jar and pour over melted butter so the pâté doesn't oxidize and get dark in color. Pâté can be stored in the refrigerator up to ten days. Remove the pâté from the refrigerator at least an hour before serving. Serve with homemade bread and for extra flavor, add some berry fruit jam. This time I chose blackberry jam. Enjoy!


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