Description
Pate does not want to call, because it includes a bunch of different tasty goodness, but a greater number of course of the liver. The website is full of a variety of liver pate, and I offer my own version. Gentle, soft and very full bodied. My pate without the carrots, but with Apple and cream cheese, for a spicy flavor added nutmeg and rum, all together gave a splendid taste and aroma.
Ingredients
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Chicken liver
1 kg
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Butter
100 g
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Rum
2.5 Tbsp
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Cream cheese
200 g
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Apple
1 piece
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Onion
2 piece
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Honey
0.5 tsp
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Salt
-
Garlic
2 tooth
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Spices
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Nutmeg
Cooking
Onions cut into half rings. Liver wash, dry and a little cut. Apple cleaned from skin and cut into thin slices, and it is better to grate.
To the pan add just a 1H.l. vegetable oils and 30-50 g of butter, heat and fry the onion, until soft. Bow to pull.
To add fire to was little more than the average, put the liver, salt, pepper, a little put out, add the rum and put out to evaporation of alcohol and the readiness of the liver. The liver to get.
Download Apple, add honey and saute until soft Apple, you can under the hood. If Apple sweet, honey be deleted.
I took this cheese here, but you can Almette, Philadelphia or mascarpone.
All roasted to blend, folded into a food processor, add salt, pepper, paprika, garlic optional, remaining butter and cream cheese. To take away from this homogeneous mass.
Take any container, or several small, spread film, the edges hanging down. To fill liver weight, lock it and put it in the refrigerator for at least 3 hours.
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