Description
Pates are very popular and are a great snack. Offer to prepare the pate chicken breast, unique notes of infused walnuts and jelly of red currants.
Ingredients
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Chicken breast
350 g
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Carrots
1 piece
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Onion
2 piece
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Walnuts
50 g
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Broth
2 Tbsp
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Butter
80 g
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Salt
0.5 tsp
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The juice of a freshly squeezed
150 ml
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Water
150 ml
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Gelatin
7 g
Cooking
A chicken breast to boil with the carrots until tender.
Peel the onion, wash, chop finely and fry until it will turn brown in olive oil.
In a blender put boiled chicken breast, carrots, fried onions and two tablespoons of chicken broth. Grind.
Because the blender I have is small, I transferred the chicken ground in a different capacity. Next, I added walnuts, melted butter, salt and really broke a lot of immersion blender.
Spread the resulting paste forms.
Currant berries to be cleaned of twigs, rinse well and place in blender.
Grind.
Strain through a strainer the juice of the currant.
In a saucepan pour water, add gelatin, stir and let stand for 3 minutes. The water is then slightly heated, stir until completely dissolved gelatin (follow instructions on dilution of gelatin). Further, in the water with the gelatin pour in the freshly squeezed juice of red currants, stir well. Pour into forms with paste and put into the refrigerator until firm, approximately 1.5 hours.
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