Simple chicken liver pate with onions and carrots
Pâté turns out tender and tasty, has a soft, well smeared texture. The carrots and onions give the pâté its juiciness and the cream gives it a velvety texture. The pâté is quick and easy to make - even a novice can do it.
Pâté is easy to prepare.
Constituents:
- chicken liver - 600 gr.
- large onion - 1 pc.
- large carrots - 1 pc.
- cream (10-15%) - 200 ml
- cream butter - 150 gr. + 200 gr.
- salt, pepper, seasonings to taste
Cooking:
Soak the chicken liver in cold water for 1 hour. After that, clean the liver from ducts, fat, and, if possible, remove its films.
Dice onions, grate carrots.
In a frying pan, melt 70g of butter and fry the carrots until soft.
Add another 30g of oil, place the onions with the carrots and cook the vegetables until soft.
Remove the vegetables from the pan and place the liver in it, adding another 50g of butter. Fry the liver until soft (about 5-7 minutes), but don't overcook - the center should be slightly pinkish.
Fry the liver until soft.
In the bowl of a blender, place the carrots, onion, and liver and chop until smooth.
Add cream, salt, freshly ground pepper, and seasonings to taste (basil, thyme, oregano, etc.) and blend again with a blender. Season with salt and seasoning if necessary.
Place the pâté in a heatproof mold and place in a preheated oven at 180 degrees for 15-20 minutes.
Take the pâté out and cool.
Meanwhile, in a preheated oven, melt 200g butter, and carefully drain the clear butter, discarding the white residue.
Pour the cooled pâté over the melted butter and put it in the refrigerator.
Such pâté can be stored in the refrigerator for up to a week.
Pate can be served sliced or used for sandwiches.
Enjoy your appetite!
