Liver pate with Apple
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Spring, the first warm rays of the sun, the first flowers and the first trips to the woods for a picnic. What's a picnic without barbecue - Yes no, but I'm not with him. The kebab thing is delicious, but long, so here is to calmly wait for the main course, let's do a little homework - prepare the pate sandwiches, which is fine to do time out, and will give us strength.
Ingredients for Liver pate with Apple
- Chicken liver - 500 g
- Apple - 2 PCs
- Onion - 2 PCs
- Butter - 150 g
- Cognac - 3 tbsp.
- Cream - 2 tbsp
- Black pepper
Step by step instruction of cooking Liver pate with Apple
First and foremost, in this recipe I was intrigued by the combination of the liver-Apple. I already tried it, but as stewed together pieces - like, but the pate was not necessary. First, take 50 g butter, cut into small pieces and put in the freezer.
Meanwhile, peel onions and apples and cut them in cubes. In a frying pan melt 50g of butter and fry in it the onion, once transparent, add the apples and simmer until then, until the apples are soft.
Put until the onion and Apple mixture on a plate. Liver wash and dry. Melt the remaining 50g of butter in a frying pan and fry until cooked liver. Shortly before the end of extinguishing to the liver add the brandy, reduce the heat to low and allow to evaporate the alcohol.
In a blender put the onion-Apple mixture and fried liver, cream, salt to taste and grind until smooth. Then slowly introduce frozen pieces of butter one at a time. Pate takes on a silky texture, but still quite liquid, as sour cream of average density.
Put the pate in a jar and put a couple of hours in the fridge to solidify. After this time, you can get and feast, pate holds the shape and easy to spread with a knife.