Description
Crispy baskets with a delicate pate, lovely snack which you like to take along a picnic and treat your family at home!
Ingredients
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Pita
1 piece
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Chicken liver
200 g
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Onion
1 piece
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Carrots
1 piece
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Soy sauce
1 Tbsp
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Thyme
-
Black pepper
-
Nutmeg
-
Cognac
1 Tbsp
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Cherry tomatoes
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Butter
50 g
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Olive oil
2 Tbsp
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Bay leaf
1 piece
Cooking
1. Liver wash, remove the film. 2 tablespoons butter (1 butter+ olive 1) preheat a saucepan or casserole. Onion cut into cubes, carrots grate on a grater. Sauté the vegetables in oil until soft.
2. Then add rest of the oil. When the butter comes to a boil add the Bay leaf, thyme, nutmeg. black pepper, liver, soy sauce, cognac.
3. To make a small fire, and then with the lid on the liver for 3-5 minutes. Then the liver fails to hit the blender. Pita bread cut into small squares. Lay out the squares in silicone muffin cups.
4. Brush with olive oil. Preheat the oven to 200C. Put the basket in the oven for about 2-3 minutes. We have to get the pita became crispy.
5. Then remove baskets from the molds, fill with pate and decorate with cherry tomatoes.
Bon appetit!
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