Some useful tips There are such dishes that neither in the presentation, nor in additional advertising do not need. This fully applies to liver pate. He is known and loved by everyone, and the recipe for this satisfying and delicate snack is known to every self-respecting hostess. Liver pate is an excellent breakfast or mid-day snack, as well as an excellent solution for dinner. And, of course, without this dish it is difficult to imagine any festive table. The main ingredient of liver pate is the liver (you can use any, both in mono and in combinations), and the hepatic basis should be more than 50%. To liver pate turned out at the same time tender and very tasty, the liver should not be cooked, but fried in oil, which remains from the sizing of vegetables. All ingredients should preferably be passed through the meat grinder 2 times or whisked very carefully in a blender. It is then that the liver pate will turn out very tasty and delicate.
Ingredients:- Chicken liver 700g
- Carrot 2 pcs.
- Onion 2 pcs.
- Butter 100 g
- Black pepper powder 1 tsp.
- Salt 2 pinch
- Step 1 For liver pate we need chicken liver, onions, carrots, butter and spices.
- Step 2 Cut the onions and carrots.
- Step 3 Separately in vegetable oil fry the liver and onions with carrots.
- Step 4 Twist the liver and onion with carrots while they are hot. Add salt and pepper to taste.
- Step 5 Cut the butter into thin plates. On the food film roll out the resulting liver mass, lay it on the oil and twist into a roll - let it cool completely. If you do not plan to "roll" a roll, then butter must be twisted together with a liver and a roast.