For many years I have been making pate following the same recipe and it always turns out very tasty. Recently I once again made a pate and could not understand what was wrong. It seems that she did everything as usual, but the taste is not at all the same. Hard, lumpy. And only then I realized what was wrong. I stewed the liver by adding water to the pan. So as not to torment you with anticipation- my secret is cream in which the chicken liver should be stewed. As soon as I repeated the preparation, but this time with cream, the taste became as delicate and creamy as before.
Now the recipe itself:
- Chicken liver - 500 gr.
- Carrots - 1 pc
- Onion - 1 piece
- Cream -10-20% - glass
- Butter - 150 gr.
- Spice
Let's start cooking. First, three grated carrots and chop the onion. Simmer over medium heat for 10 minutes.
While the vegetables are stewing, the chicken liver needs to be rinsed well, cut into medium pieces and fry in a pan for 5 minutes.
Then add the cream, reduce the heat and simmer the liver for about 15 minutes with constant stirring.
Salt the prepared vegetables and liver, cool.
Put in a blender and whisk.
Add butter (I took it out an hour before cooking so that it becomes soft) and beat everything well again.
That's all! Why eat sausage sandwiches when you can make a terrific pate. Delicious and without any additives.
Bon Appetit everyone! I'm sure you will like it!