Chicken liver pate with the liver and pistachios
78 80 минут -
Aromatic and delicious pate, and what a beautiful. A great snack on the Christmas table. Thanks for the recipe SARSMI - Svetlana from LJ.
Ingredients for Chicken liver pate with the liver and pistachios
- Chicken fillet - 500 g
- Offal - 500 g
- Dry red wine - 100 ml
- Dry white wine - 100 ml
- Cognac - 50 ml
- Martini - 50-70 ml
- Onion - 1 piece
- Butter - 50 g
- Cream - 70-100 ml
- Yolk egg - 3 PCs
- Olive oil
Step by step instruction of cooking Chicken liver pate with the liver and pistachios
Finely chop and fry the onion,
to cleanse the liver, add to the onions
add red wine, heat to evaporation.
At the end pour the cognac and ignite (sorry, not visible in the photo flame), cool.
Added from the old collection cognac (Soviet) ;-)
Separately. Chicken fillet pieces stir-fried with rosemary, garlic and olive oil
Pour the wine and put out
until evaporated liquid. Cool.
Fillet grind in a blender
pour in vermouth meat (replaced a little brandy), whipped cream, salt, pepper
Weight should be gentle, uniform, Penisula again another blender.
The liver, lightly beat the softened plums.oil
added a pinch of nutmeg, and mash with a mixer (blender).
Pistachios lightly fry in a dry frying pan and add to chicken weight.
Yolks to grind.
All layers to spread in the form of film, I was comfortable with foil.
Wrap the top edge, put in the refrigerator better at night.
Still on top sprinkled with pistachios.