Ingredients: turkey (chicken) liver, small onion, small carrot, plum. oils, grows. odorless oils and paste as needed, salt, black pepper, ground seasonings: nutmeg, laurel. leaf, cloves, coriander, cumin, hops-suneli
Cooking method:
Poultry liver pate is very tasty and labor-intensive. The liver must be washed and cleaned, cutting off the bile ducts, if any. In a saucepan with a liter of water, boil water with a chicken broth cube and add the liver, remove the foam and cook for 10 minutes.
Rinse in a colander under cold water and cut into several pieces. Chop the onion into large cubes and send to the pan with butter. When the onion is browned, add the optionally chopped carrots to it.
Now it's the liver's turn. Fry everything for several minutes, add all the seasonings, about a glass of boiling water, close the lid and leave on minimum heat for 15 minutes. I indicated the spices in order of decreasing quantity, about 1/4 tsp each.
We remove the lid, almost all the water has evaporated. Cool and in a blender bowl, grind in mashed potatoes along with soft butter. Leave a little oil, then melt a piece and pour the pate on top so that it does not wind up. If the paste is too thick, you can add a little grows. oils and boiling. water. Add salt if necessary. It is very tasty to spread a toast or a bar with such a paste. Bon Appetit!