Liver pate, home-designed, - a great way to turn into a delicacy chicken livers.This whimsical product is difficult enough to make tender and delicious with the help of heat treatment: liver often becomes dryish.If it does not dozharivat and leave the pink flesh inside each piece, it can be dangerous to health.Of course, there are other ways of how to deal with the dryness of this wonderful product - to submit it to the sauce, flavored with sour cream, wrapped in thin slices of bacon.Nevertheless, liver pate, home made - a great economical meal.Using vegetables and cream can be made simply mouth-watering.
Liver pate at home
Take hundred grams of chicken liver, the three bulbs, two carrots, one hundred grams of butter (no other fat here should not be replaced), two hundred grams of cream, freshly ground black pepper and salt.That's all you need.To cook liver pate home, you can take any liver.But the chicken is easiest to clear the veins, and its more delicate flavor.If you can view the liver experiment, the butter can not be deleted from the recipe and replace it with vegetable.In the first place, otherwise your culinary product hardens and acquires the necessary consistency.Secondly, liver pate with oil (vegetable) will seem very bold that worsen the taste.
Home cooking
carrots and onions reported liver pate it needs tender, remove the dry product.If you do without them (which, in principle, possible), you need to compensate for their lack of lots of butter.This, of course, will not make liver pate (home-cooked) a useful product.So, cut the carrots finely enough or sodium it on grater.Onions cut arbitrarily.Fry the vegetables in the oil until a beautiful golden hue.You can easily determine the appropriate degree of cooking by the fact that from the start of the pan starts sweet, slightly caramel flavor.And onions, and carrots need to stop crunching and become much less dense than raw vegetables.To the extent they are diminished by almost three times.Now you can put the pieces prepared raw liver, sprinkle with salt and pepper.Optionally, you can add the bay leaf.Simmer seven minutes.During this time, the liver will be enough to dry inside.Due to the presence of vegetables overdo it harder to fire, yet the danger persists.Remove the pan from the heat and continue to the next stage of preparation.
grinding paste products and finalization
liver should be well cool, but stay warm.This is to ensure that the butter melted on contact with her.Hot and burning the liver to be in any case should not be - because it will absorb more butter and cream, and can also damage the blender.Grind all the ingredients in it, or in a meat grinder, cool and serve with white bread.
