Description
Delicious liver pate with a pleasant sour-sweet filling
Ingredients
-
Beef liver
0.5 kg
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Onion
1 piece
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Carrots
1 piece
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Vegetable oil
60 ml
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Lemon juice
-
Apple
0.5 piece
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Honey
1 Tbsp
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Soy sauce
-
Figure
60 g
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Butter
50 g
Cooking
Liver rinse, remove the membranes, cut into small slices and pour soy sauce. I have beef liver, but chicken, I used with it did. Chicken I was not purified from the films, but beef is better not to be lazy and clean. In milk I'm not soaked, the bitterness was not.
Cut onion into cubes, not necessarily small. Fry in vegetable oil until semi transparent.
Then to the onions add the grated carrots, half of a carrot left behind. Spread the liver and simmer until tender, 12-15 minutes. Salt and pepper to taste. Put the ready liver to cool, can be directly in the tank where it will grind, with no excess liquid.
The rest of the carrot spread on a pan with vegetable oil, add the juice of half a lemon (can be less) and a spoonful of honey. Simmer for 12 minutes.
In a blender, grind liver, add 40-50 grams of butter. Remove for a while in the fridge.
Separately grind the carrots are ready, add 15-20 grams of butter. I added another half (a little less) of Apple.
This time I decided to try making pate with brown rice, I really like it in combination with the liver. Therefore, on plastic wrap spread a layer of rice, and it neatly pate. Don't forget to leave room from the edges of the film.
In the middle spread our stuffing, a lot of it should not be, because it will be difficult to roll. Gently close the ends, wrapped with foil and refrigerate overnight.
The next day take it out and cut. I pate from beef liver was doing the first time and I really liked it, the taste is not less tender than chicken. And with the stuffing turns out well, very tasty, and looks brighter. Bon appetit!
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