Description
This dish is from the category of "food men's 3 kg" and can substitute for Breakfast, lunch, dinner and, so, to eat on the run... easy Enough, but at the same time rich and balanced. With a slight liver flavor, tinted with a scent of smoke, soy sauce and pepper. This taste very much like our men. But I dedicate it not the male half of my "freckles", a frail and gentle girl, my friend and sanatize fascination of archaeology. Whose Birthday coincided with the opening of the 2016 season and was held on March 20... pashtetik Oh, how This helps to support us in our hard, almost masculine, but such an interesting hobby.
Ingredients
-
Beef liver
450 g
-
Fat
100 g
-
Carrots
1 piece
-
The Apium graveolens Dulce
3 piece
-
Pepper
1 piece
-
Bread
2 slice
-
Chicken egg
2 piece
-
Cream
50 ml
-
Soy sauce
2 Tbsp
-
Bread crumbs
4 Tbsp
-
Salt
-
Black pepper
Cooking
We prepare our ingredients. Liver clear from the films and blood vessels. Vegetables, my. The celery be sure to remove the tough fibers. Do peppers remove seeds and partitions. Fat cut the skin.
Liver, bacon, carrots, 1 stalk of celery them in a meat grinder. Stir.
The remaining celery, bell pepper and bread ( with crusts) cut into small cubes, about 1x1 cm
Mix the vegetables with the stuffing. Add the cream, eggs, soy sauce, salt and pepper. Give the meat to stand for 10 minutes. Then add the breadcrumbs. Ideally, the stuffing should be slightly thinner cutlet. Therefore, the number of crackers always varies. Sometimes I do without them. It all depends on the juiciness of the vegetables.
Bake in the oven for about an hour. The first 10-15 minutes at the maximum temperature that the paste was covered with a solid crust. Then cover loosely with foil and bake at a temperature of 180-190 degrees until tender. Readiness check with a toothpick.
Allow to cool a little, cut. If we eat pate at home hot, garnish fresh vegetables without any embellishment. But if chilled in nature - then it would be appropriate and a piece of bread with a spicy sauce and a mug of hot tea! Help yourself!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.