Description
Fragrant, tender loaf perfect for any occasion. As a hot dish, or as cutting for the holiday table, You decide. But tasty anyway. Come visit.
Ingredients
-
Pork
800 g
-
Soy sauce
50 ml
-
Lemon juice
50 ml
-
Vegetable oil
50 ml
-
Garlic
2 tooth
-
Paprika sweet
1 Tbsp
-
Salt
-
Black pepper
-
Chicken liver
300 g
-
Leeks
1 piece
-
Carrots
1 piece
-
Sauce
2 Tbsp
-
Black pepper
-
Nutmeg
1 pinch
-
Vegetable oil
1 Tbsp
Cooking
The meat is cut like a spiral, turning the piece into a large reservoir, thoroughly beat.
To prepare the marinade. Garlic cut into petals. Mix the lemon juice, freshly ground black pepper, ground paprika, vegetable oil and soy sauce, if desired add salt. Mix well.
Immerse in the marinade the meat, leave on for 6-24 hours.
For the filling, the white part of leek cut into thin rings. Put in a pan with hot vegetable oil.
Add the carrots, grated on a grater or cut into pieces. Then 6-7 minutes.
Add the chicken livers, cut in halves and pour soy sauce in the wok for frying, season with freshly ground black pepper, add a pinch of nutmeg (optional)
Fire increase to the maximum, fry the liver for no more than 3 minutes, fire off.
Give the liver to cool.
Then punch in a blender to obtain a puree.
Marinated meat out of the marinade, dry it, put it on the Board.
In the center place a strip of liver pâté
Twist in the roll, bandaging it with cooking string.
Place the loaf in the oven bag. Bake in a preheated 200 degree oven for 50-60 minutes
Serve as a main dish or as a festive cuts.
Bon appetit.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.