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Love to freeze my early childhood. When you live in the North, where six months of winter, this is the best way to prepare and preserve food. The refrigerator was not in every home, but in the winter - cold, summer - glacier, dig the ground 1 - 1.5 m and here he is ice, permafrost. Beauty! Keep what you want. Therefore, since the beginning of winter when it became cold, and great-grandmother had a little free time from the farm (made all the work in the garden, do not graze animals and harvest them forever, hay), mostly in the weekend we sat down at the table and fashioned dumplings, dumplings made your cabbage and potatoes, grown in the garden. Did all this in large batches, carried out in the cold, laying out on a tray, and when this is cold, grandma poured in canvas bags and hung them in the barn. Frozen soup, soup in a small container. In the fall the stores imported apples, buy them as whole boxes, part of the apples were frozen from the frost, they become sweeter. In the evenings grandma cooked muffins and made bread, and it is also frozen and battered as needed. Put buns in the house, they rest awhile near the stove, would go - and how fresh. Relatives from great-grandmother a lot, and it is unknown when and who look at the light, and have something to treat. I love liver pate. Taught him how to do my aunt, I do it for a long time, 15 years. Well, what could be more delicious homemade pate, no thickeners, no colorings!.. The liver can use any, depending on preferences and what you have on hand: pork, beef (or part pork, part beef), avian.
Ingredients for Liver pate
Step by step instruction of cooking Liver pate
Fresh pork liver wash well under water. Cut into small pieces, previously cutting off the film and bile ducts.
Put the liver on a heated pan with vegetable oil, fry on high heat until light brown, stirring occasionally, and then diminish the fire, cover with a lid and stew until ready.
Try not to overdo it on the fire, and it will be hard. Prepared the liver is easily pierced with a fork, while colorless juice.
Carrots and onions cut into small pieces and fry until cooked, finally add the garlic.
Mix the liver with the onions and carrots, wait to cool down, and scroll in a meat grinder.
Then beat with a blender until uniform consistency. Add the butter, again whisk well. Butter adds tenderness, the paste becomes smooth.
Leave to cool.
Put the paste in the molds and in the freezer.