Happy birthday Cookpad #kukpad4 #pate #chicken liver
Ingredients: chicken liver, mushrooms, butter, onion, carrot, garlic, salt, pepper, mint, spices, cream cheese, olive oil
Cooking method:
Sliced mushrooms and onions are fried in a pan with olive oil. Then add carrots, I have frozen.
The carcass does not take long, about 10 minutes. Add garlic and butter, stir. Then I spread the chicken liver in the center, having previously processed it from the films and washed it. I add 50 ml of water, spices, salt, pepper - everything to taste and desire. I recommend dried mint. I mix and stew for 7-10 minutes, no more, otherwise the liver will be dry and hard. I never mark the time, I do everything by eye!
Using a mixer, I turn the finished liver into a pate, with the addition of curd cheese, which gives the pate a particularly creamy taste! I don’t pour all the liquid from the pan into the mixer right away, I look at the consistency, if it’s thick, I add it. Any cream cheese is suitable for your taste.
I shift and store in the refrigerator for no more than 3-5 days, eaten! I put the rest of the pate in plastic containers and send it to the freezer. It perfectly retains its taste when defrosted, through the refrigerator. And there are always blanks in the freezer for sandwiches.
I make this pate often. Perfect for any meal - breakfast, lunch or dinner. Excellent protein pie.
Adjust the density of the pate for yourself, someone likes thicker, someone thinner. But it is always delicious - bon appetit to everyone !!!