Description
Always ask problem - what to make of the pig's liver. Tried a bunch of recipes, but my husband does not agree there is everything from pork liver, seems to have taste and bitterness. And now after experimenting a bunch of recipes, I now cook the dish. which my husband never refuses. and the guests too! This is our pate... Well, it turns out very tasty, and most importantly - a healthy diet made with your own hands and GMO-free. Love and bread to put slices are. Usually cook and clean in containers in the fridge. for a few days enough. No taste of the liver and bitterness in General. I cook it in a slow cooker, but it is possible and without it.
Ingredients
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Liver pork
500 g
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Onion
150 g
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Carrots
100 g
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Butter
100 g
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Sour cream
5 Tbsp
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Semolina
5 Tbsp
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Salt
-
Black pepper
-
Chicken egg
1 piece
Cooking
To prepare the liver flush, onions and carrots to clean and also wash. All cut into cubes (or as you wish).
All folded up in a bowl in which to simmer, season with salt and pepper, mix well. And put it to stew for 40 - 60 min I did it in a slow cooker, convenient because you don't even need to add water, all stewed in its own juices. and the minimum time for the stirring. It is generally sufficient to extinguish and 40 minutes, but my multivarka the minimum extinguishing time is 1 hour. But it's not scary!
It turns out that is now a semi-dish) allow it to cool.
Now braised liver with vegetables mince (preferably small grid). And in this moment Oh, how lucky for those. anyone have a blender, you can use them immediately! (I have it broke down ( ( ( )
now in the resulting twisted mass add all the remaining ingredients: butter, egg, semolina, sour cream.
And all is well, beat with a blender (in the extreme case with a mixer) until smooth - creamy as received.
Put all in the form. I again used the slow cooker and will use the feature for a couple. Those who have at hand multivarka set mode for a couple of minutes on 20 minutes on 20 heated. Anyone have you can bake briefly in the oven also 20 minutes and leave there for 20 minutes after shutdown. I always cooked and steamed and in the bake mode only in the slow cooker. So I think that of course the form will have to be lubricated. In the mode for a couple in a slow cooker, I do not oil the mold.
Here's a tasty and beautiful pashtetik. Try it - you will love it. Waiting for answers from those who try in the oven - very very interesting. All a pleasant appetite!!!
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