I tried it and immediately wrote it down in my cookbook. The recipe is simple, but there are some subtleties, of course. The pate turns out to be very delicate and aromatic. Keeps its shape well. I cut it like a sausage and serve it with a slice of fresh bread. Tasty!
In the video, see this recipe (it is at the end of the video). There are also 4 more liver recipes: an unusual liver cake, salad, liver pancakes and even liver kebabs. You'll like it!
HOW TO COOK:
First, fry the onion and garlic in a small amount of vegetable oil until golden brown. Pre-cut them, of course.
Then I chop the liver along with the fried onions in a chopper. If you don't have a grinder, you can use a regular meat grinder.
I add the rest of the ingredients, spices and salt to the crushed liver.
RECIPE:
• Chicken liver - 350 g
• Onions - 2 pcs.
• Garlic - 2 teeth.
• Flour - 2 tbsp.
• Cream 20% - 140 g
• Egg yolk - 4 pcs.
• Konya k - 1 tbsp. (you can not add)
• Nutmeg - 1/3 tsp.
• Ground black pepper
• Salt
I mix all the ingredients and grind the mass well with an immersion blender to get a homogeneous "puree".
I grease ceramic (or metal) molds with oil and pour the liver mass into them. I have three small molds with a diameter of 11 cm, but you can take one larger mold.
Now I set the molds in a deep baking sheet and pour water into the baking sheet, up to about half of the molds.
I put a baking sheet in an oven preheated to 200 degrees and bake for 35 minutes. Then I take the molds out of the oven and let them cool completely. I put the forms with pate in the refrigerator for 2-3 hours.
It remains to get the pate out of the mold and cut into convenient slices.