Liver pate in vaccinia
145 30 минут 6 порции
Continue to master your vecinity. Liver pate favorite snack of my family, cook often and in different recipes. It was interesting to cook the pate in vaccinia, has turned soft pate, tasty and in my opinion presentable. The scope for variations is not limited!
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Liver pate in vaccinia
- Liver Turkey - 500 g
- Chicken liver - 200 g
- Salmon - 12 lost.
- Butter - 70 g
- Vegetable oil - 50 ml
- Onion - 1 piece
- Dessert wine - 50 ml
- Garlic - 2 the tooth.
- Rosemary - 1 piece
- Black pepper
Step by step instruction of cooking Liver pate in vaccinia
Here are our ingredients. The time is specified without cooking the pate. Liver clear from the films and ducts. With sprigs of rosemary remove the leaves only, the stem is not needed.
Onions finely chop, liver, salt, pepper and fry in vegetable oil for 10-12 min on medium heat. Add the chopped rosemary needles and keep on fire for 3 minutes.
Add in the butter and alcohol. The fire abated and stew under a lid for 10 min.
The liver to break immersion blender while drained liquid to add portions. So adjust the consistency of pate. I got 100-120 ml of fluid and she went all. For a more delicate texture paste I mass rubbed through a sieve.
Next, I used salmon. You can take Presutto. That would thin to transparency, his slice was primenili slicer, and can be thinly sliced salmon. You Decide.
On the bottom wall of vicinity put the salmon in the overlap without gaps. The photo shows that I used the adapter, nozzle for cooking half portions.
Put the whole mass was crushed with a spoon. The top covered with slices of salmon. Closed Vacciniaceae. I will say that is a very tightly closed cover with the adapter, this table does not slip. Put in the fridge for 30 min. Then put them in a pot of cold water level, which was about 1 cm above the middle height vecinity. Cooked at a temperature of 85 C for 30 min. was allowed to cool compressed pate in cold water for 40 min., poured formed in vaccinia liquid and sent in the refrigerator overnight. The finished pie was removed from vicinity, turning on a plate. The weight was at the exit of 680 gr.