Heart pâté

Heart pâté is a delicious way to use organ meats, known for their rich flavor and nutritional benefits. Here’s a simple recipe to get you started:

Ingredients

• 1 lb (450g) animal hearts (chicken, duck, or beef)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 oz (115g) butter
• 1 tsp dried thyme (or fresh, if available)
• 1/2 cup heavy cream (optional, for creaminess)
• Salt and pepper to taste
• Fresh herbs (like parsley or chives) for garnish (optional)

Instructions

1. Prep the Hearts: Clean the hearts by trimming away any fat or connective tissue. Rinse them under cold water and pat dry.

2. Cook the Aromatics: In a skillet, melt half of the butter over medium heat. Add the chopped onion and garlic, cooking until soft and translucent.

3. Cook the Hearts: Add the hearts to the skillet. Sauté until browned on the outside and cooked through (about 5-7 minutes). Stir in thyme, salt, and pepper.

4. Blend the Mixture: Transfer the heart mixture to a food processor. Add the remaining butter and cream (if using) and blend until smooth. Adjust seasoning as needed.

5. Chill: Spoon the pâté into a serving dish, smooth the top, and refrigerate for a few hours to firm up.

6. Serve: Serve chilled or at room temperature, garnished with fresh herbs, alongside crackers or toasted bread.

Enjoy your heart pâté! Let me know if you have any questions or need variations!