Canapes, tartlets, micro-sandwiches and other “small forms” of culinary art are now difficult to surprise anyone. More recently, the people had a vital question (as in the film “Election Day-2”): how can there be “K” on “P”? And today, for example, canapes on skewers or tartlets with chicken liver can afford to cook, in principle, every housewife - if only she wants to. All ingredients are widely available, and even with baskets you do not need to bother. They are sold ready-made at any supermarket. And chicken liver is the most popular offal among the people.
Chicken liver tartlets: basic recipe
It is not by chance that the liver is considered not only the most delicious, but also the most useful component in cooking - both for adults and for children. It is part of many recipes. It can be served on holidays, and eat on weekdays. And the dish decorated in the form of tartlets with chicken liver paste looks quite elegant and very practical - for example, if the guests arrived. Well, let's try to cook right now?
Ingredients for Topping
Of course, in the first place we will prepare chicken liver pate at home. And let’s take the tartlets, ready-made. So, we take: a pound of chicken liver, grams of 100-150 butter, one medium-sized carrot, one onion, a little salt and pepper (you can use a mixture of ground peppers and ground salt), greens for decoration.
Simple cooking!
- First of all, we will prepare the liver. Her properly, cleansing of unnecessary films. Then in a container with a drop of oil we extinguish the ingredient for about fifteen minutes on low heat, but no more (the countdown is carried out after boiling in a pan).
- Now in the pan we melt the butter. Dice the onion. Sent in a frying pan and fry until transparent.
- Peel the carrots and rub coarsely. We send to the bow.
- In one dish we combine all of the above ingredients and simmer for a few more minutes. Remove from heat, mix thoroughly, and let cool.
- Next - beat the mass with a blender. As you can see, it is not difficult to cook chicken liver pate at home. Add salt and pepper to the mass.
- We send the paste in the refrigerator for a while, so that it cools down and becomes more dense. On this, the main part of the prescription can be considered completed. The point is small: how to put it in the tin baskets and decorate.
Design and serving
Chicken liver tartlets are a great dish for hosting guests. Scoop the mass out of the bowl with a spoon and carefully lay out the filling in baskets of dough. No need to save too much. It will be tastier if there is more such filling - it should look beyond the edges of the mold. Now take, for example, a tomato and cut it into thin slices. We wash the greens and cut it large enough, boil the egg and cut it into circles. Anything - show your culinary imagination for decorating tartlets with chicken liver. And serve on a table in a wide flat dish, placing them so that they do not touch each other.
Chicken liver tartlets: recipe with mushrooms
For this recipe we will need: 300 grams of liver and fresh mushrooms (you can use other mushrooms, for example, forest or the same oyster mushrooms), 2 eggs, carrots, onions, mayonnaise, prepared baskets, vegetable oil. We take salt and greens to taste, seasonings - those that you are used to traditionally. A mixture of Italian herbs or some other is well suited.
Cooking is easy!
- Boil chicken liver, pre-rinsing. No need to do this for a long time: 10 minutes after boiling in a saucepan is enough.
- Finely chop the onion.
- We wash the mushrooms (champignons can not be peeled), cut into cubes.
- Hard-boiled eggs and cool. Grate.
- Three large carrots (raw).
- Finely chop the greens.
- Now fry the onion in oil in a pan. Then add the mushrooms and cook for 15 minutes.
- Pass the cooked liver through a meat grinder.
- We mix all the ingredients in one container, salt and season with a little mayonnaise. The pasty mass in the bowl, covered with a lid, is sent to the refrigerator for cooling and thickening.
- After a while (just enough to prepare the store tartlets) we pull out the filling. We fill it with baskets (remember: it’s not worth saving!), We decorate with the help of improvised means and interconnected products. We lay out on a wide flat dish and serve. Bon appetit to you and your guests!