Pate Schmate by Chef Raghu

Pate Schmate

With a texture that is as smooth as silk, chicken liver pate in the Jewish style is a fairly new arrival on the Jewish food scene and its all thanks to the food processor. What gives this dish such a rich flavor is the golden-brown fried onion used in place of the raw onion that’s usually added to traditional chopped liver (gebakte leber). When the onion is gently frie its starch content is changed into sugar, producing a sweet, rich flavor (think of steak and onions). The chicken livers are tossed with the browned onion for a few minutes so they also absorb some of the rice, sweet flavours. Because the hard-boiled eggs are so you can safely freeze the pate for up to 1 month without spoiling the texture

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