Poultry turkey Pate of liver turkey with carrots, onions and ham slices is an excellent option for both a festive table and a casual meal. Since the ingredients for its preparation can always be stocked in advance, cooking does not take much time. Portion feeding is convenient both for storing the pate in the refrigerator and for serving the table. Pieces of roasted ham in tender pate simply perfectly complement the taste of turkey pate!
Ingredients:- Poultry liver 400g
- Ham 150g
- Butter 75 g
- Onions 1 pc.
- Carrot 1 pc.
- Olive oil 50 ml
- Salt 0.75 tsp.
- Black pepper powder 0.3 g
- Step 1 To make pate from the liver liver turkey and ham, we need fresh turkey liver, ham, butter, carrots, onions, olive oil, salt and black ground pepper.
- Step 2 We chop the ham into small cubes, onions and carrots are cleaned and cut into large pieces.
- Step 3 On the olive oil fry the ham.
- Step 4 Put the slices of ham on a paper towel so that excess oil is absorbed. In the same frying pan, where the ham is fried, and at the same oil, we spread the washed and dried liver, fry a little, topping up a little oil as necessary.
- Step 5 Add the pieces of onions and carrots, salt and black ground pepper.
- Step 6 Stir and stew under the lid until the vegetables and liver are ready.
- Step 7 Transfer the liver, onions, carrots, butter from the frying pan into the blender bowl.
- Step 8 Whisk at high speed until smooth homogeneous pate is obtained.
- Step 9 Transfer the pate into a bowl, add slices of ham. Stirring.
- Step 10 Put the pate into a serving dish (I have a medium-sized uniform, one is for 2 servings). Stop the pate completely.
- Step 11 Melt the butter, pour the pate on them, distributing them evenly with a thick layer. We put in the refrigerator until the oil is completely set. Ready pate can be served to the table! We store in the refrigerator.