Perfect liver pate Gentle, creamy, with a fine smooth structure and exquisite taste! A special highlight of this pate is that the turkey liver is stewed in cream! The liver turkey can be replaced with chicken, cream I took 10% fat, but the fatter the cream is, the more delicious the pate will be! Pouring from melted butter plays not only an aesthetic role - so pate can be stored in the refrigerator for a long time and will not dry up! And I really liked the idea of cooking pâté in such serving portions, they can be served directly in this form to a festive table - beautiful and comfortable!
Ingredients:- Poultry liver 500g
- Butter 100 g
- Cream of 180 ml
- Onions 1 pc.
- Sunflower refined sunflower oil 100 ml
- Salt 1.5 tsp.
- Pepper black ground 0.3 tsp.
- Step 1 To make liver pie with cream we need turkey liver, onion, cream 10%, butter, sunflower refined oil, salt, black ground pepper.
- Step 2 The turkey liver is well under my running water, dried with a paper towel, cut into halves.
- Step 3 Onions are cleaned and crushed.
- Step 4 In a frying pan, warm up the sunflower refined oil, put the liver in it and fry it on all sides for about 5 minutes. Fry the liver need not all at once, but in parts, laying out in one layer. Fried liver is taken out on a plate and fry the next portion of the liver.
- Step 5 When the whole liver is roasted - add it all back into the pan. Pour out the chopped onion.
- Step 6 Fry now the liver with onions on high heat for about 3 minutes, reduce the heat and stew under the lid for about 5 minutes until the onion is soft.
- Step 7 Pour the cream, salt and pepper to taste. On high heat let the cream boil.
- Step 8 Cover with a lid, reduce the fire to the minimum and from the moment of boiling the cream sauce for about 15-20 minutes. After this time, remove the frying pan from the fire and give the possibility of the liver and the resulting sauce to cool slightly.
- Step 9 The contents of the frying pan are sent to the blender bowl.
- Step 10 Whisk at high speed for a few seconds until smooth homogeneous pate is obtained. You can use a submerged blender or crank everything through a fine grinder net.
- Step 11 Put the pate into molds, leaving a place on top for filling with butter. I got 4 of these ceramic molds. Leave the molds until the paste is completely cooled for about 10 minutes.
- Step 12 During this time, on a water bath or in a microwave oven, melt the butter and leave it to cool.
- Step 13 Fill them with pate.
- Step 14 Put in the fridge until the butter is completely solidified and then you can serve it to the table!