Description
I suggest you make liver paste with a new original composition of the ingredients and use it as a filling for an omelet roll. Turns out tender, delicious and colorful appetizer!
Ingredients
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Chicken liver
300 g
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Onion
1 piece
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Beans
150 g
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Garlic
3 tooth
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Cognac
3 Tbsp
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Cheese curd
70 g
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Chicken egg
3 piece
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Yogurt
100 g
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Flour
1.5 Tbsp
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Soda
0.25 tsp
Cooking
I cook beans with a regular pressure cooker without pre-soaking. For this Cup of beans (Kidney, TM "Mistral") to fill in the pan, pour three cups of boiling water, add tablespoon of vegetable oil, to avoid excess foam and clogging the valve of the pressure cooker. Do not add salt! Cook for about an hour.
The finished beans to blend it with a blender together with the rest with the cooking liquid. Makes approximately 600 g ready-made bean puree. To paste you will need a quarter. From unused puree can be stored in the freezer.
Slice the onions and liver (can be large). In vegetable oil fry the liver first, then add the onion and saute all together under the lid for 7-10 minutes until cooked liver and caramelized onions.
Liver and onion add the chopped garlic and brandy (optional). Fry for another 1-2 minutes.
Liver to cool. To add the bean puree and cream cheese.
Blend all together in a blender (you can use a meat grinder) until a homogeneous state. Salt and pepper to taste.
Turns out tender pate with a slight nutty flavor. Very tasty with toasted toast!
To prepare onlynow the basis of the roll, it is necessary to mix eggs, buttermilk, flour and soda, add salt to taste.
Pour the resulting mass in the laid parchment form (I have size 22х30 cm) and bake in the oven for 10 minutes until tender. The omelet will rise and when cooled will settle.
Omelet flip on the tape and remove the parchment. On top spread the ready paste and roll into a tight roll. Packaging in plastic film and let stand in refrigerator at least an hour.
Roll cut into slices diagonally and serve, garnish with herbs and fresh vegetables.
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