If you're looking for something special with the liver instead of a salad or gravy, try making pork liver pate in the oven. It turns out to be tasty, low-fat and rich. It can be served either just for dinner or as a festive dish.
It is necessary
- - Liver - 0.5 kg;
- - Butter - 50 grams;
- - Egg - 1 pc.;
- - Onions and carrots - 1 pc.;
- - Garlic - 1 clove;
- - Cognac - 1 tbsp. spoon (without it);
- - Spices - any, to taste;
- - Milk - 30 ml;
- - Boiled water - 100 ml;
- - Blender.
Instructions
Step 1
The first step is to thoroughly flush the liver. Leave it in cool water for 30-40 minutes to soak. Then cut into small pieces without removing the film.
Step 2
Transfer the liver from the board to a deep cup, add milk and cognac (if available). Break an egg, pour its contents into the same container. Send spices and chopped garlic there. Beat everything with a blender.
Step 3
Put a layer of liver mass in a thick-walled saucepan, on top - half rings of onions (1/4 part) and grated carrots. Season with salt and pepper. Then repeat all layers until you run out of ingredients. Pour in melted butter and boiled water.
Step 4
Cover the pan with a lid and place in the oven for 1 hour. Bake at 175-180 degrees.
Step 5
Remove the pate, let cool, mince twice. Add whipped egg yolks and stir. Pour in the proteins and mix again. Transfer the paste mass into baking tins and send for 20-25 minutes to the oven preheated to 200 degrees. Take out and let cool.
Step 6
This pate can be cut like bread by cutting into slices.
