Pate of liver turkey with prunes and nuts Pate of liver turkey with the addition of prunes and walnuts turns out to be unusual in taste, very tender, ideal for sandwiches! Prunes are almost not felt, but gives a kind of sweetness and piquancy! Turkey's liver can be replaced with chicken or pork liver! Before the preparation of pate, prunes must be filled with hot water for 15 minutes, if there are bones - be sure to remove them, and nuts to heat in a frying pan or to dry in the oven! Highly recommend!
Ingredients:- Poultry liver 500g
- Walnut 0.3 tbsp.
- Prunes 80 g
- Onion white 1 pc.
- Carrot 1 pc.
- Salt 0.75 tsp.
- Sunflower refined oil 75 ml
- Step 1 To make pate with prunes and walnuts we need turkey liver, prunes, walnuts, carrots, onions, sunflower refined oil, salt.
- Step 2 Carrots and onions are cleaned, cut into medium sized pieces of arbitrary shape.
- Step 3 Cut the prunes into small pieces.
- Step 4 Fry the onions and carrots in a small amount of sunflower refined oil in a frying pan. Add the sliced prunes. Stir everything and fry a little over low heat.
- Step 5 The liver turkey is washed, cut into halves, sent to a frying pan.
- Step 6 Fry under the lid, first on a strong, and then on medium heat until the liver is ready. In the process of frying, the liver needs to be salted.
- Step 7 Add the nuts to the blender bowl.
- Step 8 Also on top of the nuts, put the contents of the frying pan in the blender bowl.
- Step 9 Whisk at high speed until smooth smooth pâté is obtained.
- Step 10 Put the pate in the storage tank, let it cool down completely and you can serve it to the table. Keep the pate in the refrigerator.