A paste is a pasty mass that is often used for making sandwiches, stuffing eggs, tartlets, etc. Of course, today you can buy any paste in the store, but homemade food is certainly tastier and healthier.
We bring to your attention a chicken liver pate recipe . Cooking this dish is easy, and the result will certainly delight you.
So, the following ingredients are included in the basic recipe for chicken liver paste: chicken liver in an amount of 1200 grams. Better, of course, take a chilled product, but you can use a frozen liver. Four medium-sized onions, a glass of regular milk, and the same amount of cream with a fat content of ten percent. In addition, we need one hundred and fifty grams of butter. It is very important to take high-quality oil for the preparation of the paste, since the taste of the dish to a large extent depends on this product. For seasoning, we need salt, nutmeg, allspice and black pepper.
We wash the liver, carefully monitoring that there are no bile residues on it. Then we put the liver in a bowl and fill it with milk, leaving it to be soaked for two hours.
Peel the onion and garlic, chop and fry in vegetable oil until soft. During frying, constantly stir vegetables so that they do not brown.
The liver soaked in milk also needs to be fried using a small amount of vegetable oil. The liver is fried very quickly, literally five to seven minutes. It is very important not to overdo the liver on fire, otherwise it will become dry, which will affect the taste of the paste. Therefore, it is more convenient to fry the liver in portions, laying it on the pan in one layer.
Grind the finished liver and onion in mashed potatoes with a blender or turn them through a meat grinder a couple of times. Pour the cream into the puree, salt and season the paste with spices. Then we add slices of softened butter and again we thoroughly knead, it is better even to beat this mass with a mixer. We lay out the ready paste in jars and store in the refrigerator for no more than three days.
Of course, the recipe for chicken liver paste given is just the basis on which to experiment. For example, in addition to onions, add carrots to the paste. Some people prefer a more complicated recipe for chicken liver paste, which, in addition to these products, includes mushrooms, boiled eggs, cheese.
Using the recipe for chicken paste, you can cook a festive appetizer. We prepare the paste in the same way, but do not add butter to it. We lay out the finished paste on a food film (if the farm has a bamboo mat, it is better to lay the film on it) in the form of a rectangular layer. We soften the butter, mix it with an equal amount of grated cheese and spread this soft mass on a layer of paste. Then we turn the roll, wrap it in cling film and send it to the refrigerator for a couple of hours. Before serving roll from the paste, cut across into portions.
And if you plan to treat the children with paste, then you can fashion “hedgehogs” from the finished paste mass. To do this, we form oval-shaped blanks, making an elongated “muzzle”, making eyes and a nose from pieces of olives, and needles from peeled sunflower seeds. If there are many guests, then you can make a whole "family" of hedgehogs of different sizes. Children, for sure, will be delighted with such a treat.
Seafood lovers can cook a fish paste, the recipe of which, in principle, is similar to that described above. To prepare such an appetizer, you can use boiled, salted, smoked fish or canned fish. The easiest option is a herring paste. We take two medium salted herrings, clean and separate the fillets. Boil a couple of carrots and as many eggs. We pass through a meat grinder (or grind in a blender) herring fillet, eggs, carrots and two of the most common processed cheeses. Grind this mass and combine with soft butter. This paste is very good on sandwiches.