There are many delicious dishes that simply don’t need advertising. Mistresses try to take advantage of them instantly and please their family. Such recipes should be in the arsenal of every hostess. One of the original willows at the same time simple and nutritious dishes is a liver pate recipe. It can not only be cooked in minutes, but also fully enjoy the taste characteristics.
So, without what ingredients the preparation of liver pate simply will not do. Take a kilogram of fresh liver, although you can use the frozen version (it is advisable to buy a different paste for a different liver, for example, chicken, pork and beef). Refined sunflower oil will need one hundred ml, plus five sweet carrots. Do not forget about black pepper, fifty grams of butter, two onions and a little parsley.
If you took pork or beef fresh liver for the liver base, wash it, cut into slices of a convenient size, but not thicker than one centimeter. In a boiled sunflower oil, fry these pieces, right on the pan, first salting one side and then the other side. So, the liver will let the juices right in the pan. To find out if the liver has prepared, it can be checked with a knife. Cut a piece in the pan, if blood flows from it, then let the liver still fry. When fully prepared, remove it from the pan, but do not pour juice and oil from the pan.
The chicken liver pate recipe is similar to the previous version. Chicken liver should be cooked for approximately 20 minutes over medium heat. No need to drain the yushka, it will be needed for further cooking.
Taking into account the liver pate, do not forget about carrots. It must be cut in convenient parts so that it is well-fried, for example, in 0.4 cm rings. Finely chop the onion. In the pan where the liver was fried, add onions and carrots. You can first hold for 10 minutes under the lid, and then fry. It is customary to decorate the whole paste with this part of lightly fried carrot rings. Transfer a portion of the rest of the carrot to a separate plate.
As the liver pate recipe says, the liver itself should be passed through a meat grinder at least three times. Add the contents of the pan to the meat grinder. In this case, do not add oil to the meat grinder. If there is a lot of it in the pan, drain it, and grind the gruel. If desired, the paste can be shaped into a roll, for this you will need butter, parsley greens also need to be added. Grind until the paste is homogeneous. It should be smeared, but in no case crumble. If additional washing does not bring any effect and the plow crumbles, add broth from cooked chicken liver to it or just put more butter. Pepper and salt to taste to taste.
Put the paste on a beautiful dish with a slide, giving it initially the correct shape of a hemisphere, and on top, put on the laid-off carrot slices. Put greens a little on top. Ideally, the paste is served chilled.
In the form of different animals or geometric shapes, you can spread the paste. You can dream up and cut out carrots eyes and create a smile, especially for children. If you want to give the paste the shape of a roll, add more butter to it and immediately refrigerate. It is recommended that you even put the paste in the freezer, but only for 5 minutes.
As you can see, the liver pate recipe is simple, and in this article we described how to prepare liver pate with excellent taste characteristics. Enjoy your meal!