The recipe for a very tasty and tender pate, which is perfect as an appetizer for the festive table!
Ingredients:
- Chicken liver 300-400 g.
- Pork breast or undercut – 300-400 g.
- Carrots – 2 pcs.
- Onion – 2 pcs.
- Salt – to taste
- Freshly ground black pepper – to taste
- Butter – 30 g.
Cooking:
- Chicken liver should be cleaned of veins and boiled for 20-15 minutes.
- At this time, you need to fry the undercut or pork breast in a pan until slightly golden brown.
- Then cut the onion into a small cube and fry in a pan for about 5 minutes over low heat.
- Grate the carrots on a coarse grater and add to the onion.
- Onions and carrots need to be stewed for 5-7 minutes.
- Allow the prepared ingredients to cool and grind in a blender.
- The prepared pate needs to be salted, pepper and put into a mold, pour melted butter, so the pate will be stored longer.
- Put in the refrigerator for a couple of hours. Bon Appetit!
