Description
This pate will look great on the holiday table. But it is not only elegant, but delicious as well! Because the basis of pâté fillet and liver of chicken, and filling two kinds of mild cheese, cottage cheese and processed.
Ingredients
-
Chicken fillet
200 g
-
Chicken liver
250 g
-
Soy sauce
3 Tbsp
-
Carrots
1 piece
-
Onion
1 piece
-
Ricotta
100 g
-
Cheese
1 piece
-
Pepper
0.5 piece
-
Salt
-
Black pepper
-
Parsley
-
Vegetable oil
1 Tbsp
Cooking
Filet and liver of the chicken, pour cold water, bring to a boil and cook under lid. Separately boil carrots. When the carrots are cooked until tender, peel and grate it on a fine grater.
After 15 minutes of cooking take out the liver from the pan, fillet and continue to cook for another 15-20 minutes. Cut the onion coarsely and fry in vegetable oil until the desired it will turn brown.
Put in a bowl, combine cooked until tender fillet and liver of the chicken, added fried onions, ground black pepper and soy sauce. Grind to a smooth and homogenous mass, try and, if necessary, season with salt.
Separately, blend ricotta and cream cheese.
Season with salt and black pepper, add finely chopped parsley and stir again. For ease of application, I transferred the mixture into paper kornetik.
On the Board lay the cling film, spread meat mixture, giving it the shape of a rectangle. On top spread the grated carrot, making a small indent with long wide edge of the rectangle. Carrot layer a little salt.
On top of carrot layer of kornetika extruded cheese mass, level carefully. Bell pepper finely-finely chop and sprinkle them with the cheese layer.
Helping yourself with a film, turn the roll, moving myself to the edge, not filled with stuffing. Suscipiam joints on all sides of the loaf and tightly wrap it in plastic wrap. Put into the fridge for 12 hours.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.