Mini Liver Pâté Muffins with Roasted Peppers

Ingredients

• 200 g — raw pork liver
• 100 g — raw chicken liver
• 130 g — roasted capia peppers
• 70 g — courgette, well drained
• 60 g — medium chicken egg — M (1 piece)
• 5 g — garlic (1 clove)
• 5 g — fresh dill
• to taste — salt

Preparation

Boil the chicken and pork liver for approximately 20 minutes with a pinch of salt and 2 bay leaves; drain and rinse the cooked liver well. Crumble the chicken liver with a fork and grate the pork liver on a coarse grater (it can also be chopped or diced). Add the egg, the grated courgette squeezed well of water (sprinkle a little salt over the courgette to help release the moisture), the diced roasted pepper, chopped dill and season to taste with salt and crushed garlic. Spoon the mixture into muffin moulds and bake the mini muffins in the oven for approximately 20–25 minutes at 180 °C.

Recipe in pictures

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