Appetizing sandwiches can be prepared not only with ham or cheese, but also with pate. Pates are fish, mushroom, chickpea (hummus), and also meat - from chicken or beef liver. They are spread on white and black bread, crackers and croutons. On top of the sandwich, you can put a sprig of herbs or a slice of boiled egg.
Chicken liver pate
Ingredients:
- 500 g chicken liver;
- 3 shallots;
- 2 carrots;
- 100 g butter;
- 1 liter of milk;
- vegetable oil for frying;
- salt.
Preparation:
1. Rinse the chicken liver thoroughly under cold running water, place in a bowl and cover with milk, leave it for a couple of hours. Rinse and peel carrots and onions thoroughly, then chop into large pieces. Heat a small amount of sunflower oil in a frying pan, add slices of carrots and onions. Salt them in vegetable oil for 15 minutes, stirring occasionally with a spatula. The onions should become transparent, and the carrots should brown a little.
2. Remove the chicken liver from the bowl and place in a colander, wait for the excess liquid to drain. Cut the liver into medium pieces and place in a pan with sautéed vegetables. Cover and simmer for 15 minutes over moderate heat. Then cook without a lid for another 20 minutes. Almost all of the liquid that forms during the extinguishing process will have to evaporate.
3. Let the liver, carrots and onions cool, then transfer all ingredients to a blender or food processor and whisk until smooth. Add melted butter (this can be done quickly in the microwave). Mix thoroughly. Store the pate in a glass jar in the refrigerator until serving. Pour cold as a snack.
Beef liver pate with cheese
Ingredients:
- 500 g beef liver;
- 1 large onion;
- 100 g of cheese;
- 100 g butter;
- 1/4 teaspoon nutmeg;
- 1 bay leaf;
- 4-5 carnation buds;
- salt, freshly ground pepper.
Preparation:
1. Rinse the beef liver very well under running water, then cut into pieces and place in a saucepan. Add peeled and coarsely chopped onions, bay leaves and clove buds there. Pour the food with filtered water, put on fire, bring to a boil. Reduce heat and cook on the stove for 15 minutes.
2. Put the liver, spices and onions in a colander, let the liquid drain. Remove the spices. Toss liver and onion, chopped cheese and chunks of cold butter, mince or grind in a food processor / hand blender until smooth.
3. Add fine salt, freshly ground black pepper, grated nutmeg to taste and mix thoroughly. Pass through a meat grinder or grind the mass in a food processor one more time to make a pate. Place in a tray and refrigerate before serving.
