Description
Pate is one of my most favorite dishes. It's a win-win meats, does not require either long cooking or any particular investment. At a minimum of expenses – a maximum of pleasure. Looked through the site there are presented masterpieces of the culinary art, and ingredients and the form for submission. I have all the easier, but the taste is excellent and texture is very tender. Maybe my recipe will be useful to someone.
Ingredients
-
Beef liver
800 g
-
Carrots
2 piece
-
Onion
3 piece
-
Nutmeg
-
Black pepper
-
Bay leaf
1 piece
-
Cream
200 g
-
Salt
-
Vegetable oil
Cooking
1. Chop the onions.
2. Carrots grate on a grater.
3. To grate nutmeg. I have it here in this form came directly from the plantations in the Indian state of Kerala is not cleared with the skin. By the way, this peel in Indian cooking in this case. She has almost the same scent as the nut itself, but is much cheaper. If You don't have the whole nut, you can use ready-ground nutmeg.
4. Heat the pan, fry the onions until Golden brown.
5. To it carrot. Continue to cook.
6. When ready, add the liver, cut into medium-sized pieces.
7. Fry the liver with onions and carrots, add salt, spices, cover and cook 10 minutes more.
8. Then cool it down and cranked grinder along with the juice, which stood out during frying.
9. I don't really like the pate butter, and even more fat. It seems to me that they cold pate hardens and becomes so tender. So I use heavy cream. Add the cream scrolled in the liver and bring the mass to the consistency of puree immersion blender.
10. Spread the terrine, decorate with greens and serve. Bon appetit.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.