Chicken liver pate

Description

Pate turns out tender, without pronounced taste of the liver. A great snack.

Ingredients

Chicken liver

500 g
Chicken fillet

500 g
Carrots

1 piece
Prunes

8 piece
Walnuts

1 handful
Butter

50 g
Vegetable oil

2 Tbsp
Chicken egg

1 piece
Cognac

2 Tbsp
Cream

3 Tbsp
Garlic

1 tooth
Salt

1 g
Black pepper

1 g
Pomegranate juice

1 tsp
Lemon juice

1 Tbsp

Cooking

Chicken chop not very finely.

Thread the onion and grate on a grater carrots.

Fry on high heat chicken with prunes in sunflower oil, it was pre-marinated. The composition of the marinade you can see in my recipe for "chicken Patties" - http://www.povarenok.ru/recipes/show/60053/. Fry briefly to brown.

Add the onions, fry over high heat for 2-3 minutes.

At this time, chop the liver, not very finely. She's already washed, a little soaked in water.

In a pan put the carrot while heating.

Now add the liver, reduce heat. Add the cream, brandy, juice concentrate or sugar. Cover with a lid and tormented for about 8-10 minutes. Cool. A little about supplements. To remove the characteristic taste of liver, you can add cream, brandy or wine, and add lemon juice. Sugar refines the taste. Spices enrich the taste, in this case, add only black pepper as fillet was marinated already.

The cooled mass is put in a processor, add the lemon juice and first break at low speed. Add salt to taste, crushed walnuts, butter, egg and whisk until smooth.

Put into the form. If not silicone, take the container, which can be baked, laid oiled paper. Put on a baking sheet and into a container you can pour water. Pie will bake in a water bath. The water should reach the middle of the form. Important shape top cover with foil to avoid condensation. Put in pre-heated oven to 180 gr., then reduce to 160 gr. I baked it for 90 min.

Ready pie to cool. Spread out in a container and put into the refrigerator. By the way, ready to paste and you can freeze. Now you can eat. Bon appetit!!!

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