Pate in the oven It's not just a liver pie! Pork liver is supplemented with chicken meat and bacon with a significant layer of meat, so the taste of the prepared pate turns out not saturated liver, but rather mixed, but with a predominance of liver. This pate should be served to the table, cut into thin slices, already cooled down - this can be done easily, but if you cut the pate warm (or even worse - hot), then there is a chance that it will decay ... Taste of the baked pate to me very much, the laurel leaf gave a slightly subtle spicy characteristic note, and vegetables (onions and carrots) - flavor and light vegetable sweetness. Pate excellent, I recommend!
Ingredients:- Pork liver 400g
- Fat is fresh 250 g
- Chicken Thigh 200 g
- Carrot 1 pc.
- Onion purple 1 pc.
- Bay leaf 6 pcs.
- Salt 1 tsp.
- Pepper black ground 0.3 tsp.
- Step 1 For the preparation of pate, we will need pork liver, chicken leg, fresh fat with a good meat layer, large carrots, purple onions, bay leaf, salt, black pepper. In addition, we need a narrow rectangular shape ("brick") for baking pate and parchment for baking.
- Step 2 Pork liver, dry it with a paper towel, remove the meat from the leg with the skin. We cut small pieces of liver, chicken, lard.
- Step 3 We pass through the meat grinder pieces of liver, chicken and fat.
- Step 4 Onions and carrots are cleaned, cut into small pieces.
- Step 5 Also pass through the meat grinder and add to the rest of the ingredients.
- Step 6 Mix the paste thoroughly, pour salt and black ground pepper.
- Step 7 Mix again.
- Step 8 At the bottom of a narrow rectangular shape for baking pate spread a sheet of parchment for baking so that the edges hang on both sides. Next, we put the prepared paste paste into the mold, level the surface, on which we lay laurel sheets.
- Step 9 Now you should close the paste mass hanging on both sides with parchment for baking - first close on one side, tightly pressing parchment to the surface, and then also on the other.
- Step 10 Put the mold in a preheated oven to 180 ° C and bake for 1 hour. When the pate is ready, let it cool down completely, then remove it from the mold and release it from the paper. Pate can also be put for a while under oppression, so that later it would be more convenient to cut it.