Chicken Liver Spread – Dairy-free version

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the canola oil in a wide pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry for 10 minutes, stirring, until the onion turns golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the liver and fry' 5–7 minutes' over high heat, stirring, until browned outside and still pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Don't fry too long: liver cooked all the way through turns bitter and dry. Take it off while it's still pink inside, and the residual heat keeps cooking it.
2. 4
   Pour in the cognac and cook 1–2 minutes, until the alcohol evaporates.

   Stove
3. 5
   Add the thyme, salt and black pepper, stir and remove from the heat.

   Stove
4. 6
   Grind the hot liver and onion in a food processor with the canola oil and plant-based cooking cream into a smooth spread.

   ⚙ Grinding in a Food ProcessorFood processor

   💡Blend while the liver and onion are still hot: the canola oil melts into them, and the pâté comes out smooth.

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5. 7
   Taste and adjust the seasoning.
6. 8
   Press into a serving dish and chill at least 3 hours, until the pâté sets.

   Refrigerator
7. 9
   Serve with toast, flatbread or crackers.