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I often cook liver pate, firstly, it is very tasty and everyone loves it at home, and secondly, it is useful. Doctors recommend eating offal at least once a week. I used to cook the pate like this: I fry the onions, carrots and liver in vegetable oil at the very end, add soft butter and fresh garlic. I chopped everything with a blender. It turned out delicious, but fatty. There is a way to make pate much tastier and easier ...
For the pate, I always use only chicken liver, it is with it that it tastes best. I wash it well and cut it into large pieces.
I cut one small onion and medium-sized carrots and send them to a non-stick frying pan, do not add oil. Carcass vegetables with a little water until soft.
Then I send the liver to them until I salt and add any spices. Under the lid, I carcass the liver with vegetables, periodically, if necessary, adding a little water until tender.
When the liver is ready I add salt and black pepper to taste and then add another "secret" ingredient. Also, in 5 minutes before being ready, I add a couple of bay leaves (the main thing is then not to forget to take them out).
These are boiled yolks, I put two pieces on 500 grams of liver, but more is possible.
Then I transfer the liver and yolks to a blender, add 2-3 tablespoons of unrefined olive oil, it will make the pate softer and additionally enrich it with vitamins.
The consistency of the pate prepared in this way turns out to be quite dense, but at the same time silk. It spreads well on bread and smells good. And the taste is just great, I highly recommend cooking.
Ingredients:
Chicken liver 500 grams
Onion 1 pc
Carrot 1 pc
Boiled yolks 2 pcs
Unrefined olive oil 2-3 tbsp. spoons
Salt, pepper and bay leaf to taste.
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