Today I want to share with you a recipe for cooking is very tender and tasty chicken liver pate. In this recipe, there is a slight piquancy... Orange peel! Yes, I add orange zest to chicken pate. Pate turns out very tender and tasty, with a thin - barely perceptible "orange tinge" ...
Ingredients:
Half a kilo chicken liver
Half large onions
clove of garlic
A couple of eggs
Half a cup of milk, cream and the best 10% -20%
15 grams of butter
One medium orange, or rather only the peel, remove his
Salt and pepper to taste
Onions cut into not too finely, and fry until soft in butter. Why in butter? On it the onion does not burn, and is a more tender roast. Once the onion is soft, add the chopped garlic slices and fry for a couple more minutes. If garlic is added directly to the bow, he simply burn ...
Next, take the chicken livers, wash, remove unwanted streaks, film, put in a bowl. Add the fried onions with garlic, break the eggs.
Pour half a cup of milk, cream and even better, put salt, pepper to taste, and add the incomplete teaspoon orange peel ...
Now all the contents in a bowl whisk you must use the hand blender or in a stationary blender, in general - so as you wish.
The resulting mass is poured into a small bowl - it may be a small metal or ceramic molds, even ceramic mugs. Pour not to the brim! Now, these molds need to put in a large baking dish, and in the same form to pour boiling water. Boiling water should be up to half of small molds.
Bake paste in an oven at 180 degrees, about 25-30 minutes. We get a ready pie out of the oven, and while it is still hot, into each mold put a little orange zest and a small piece of butter. Butter is a protective film. That's all pie is ready! Good appetite!
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