Recipe "Pate chicken liver with apples and thyme":
- 450 g chicken livers
- 150 g butter
- 2 slices of bacon
- 4 shallots or onion 1 large onion
- 1 clove of garlic
- 1 large apple, desirable varieties Granny Smith
- 3 sprigs of sage
- 10 sprigs of thyme
- 1/4 cup of cognac or brandy
- salt, freshly ground black pepper
- 1/4 cup melted butter (optional)
- baguette, crackers or toast feed
Number of servings
The complexity of cooking
Step by step recipe for cooking
Prepare the liver. Bacon cut into small pieces. Peel the shallots and garlic and chop. Apple peel and cut into medium-sized cubes. Separate the leaves from the sprigs of thyme, sage, finely chop.
In a large skillet over medium heat, melt 2 tbsp. l. butter. Add the bacon and cook, stirring occasionally, until golden brown. Add shallots and garlic and cook until soft.
Put the pan in the liver, apple, sage and thyme and cook, stirring, for 5-7 minutes. Liver should remain pink inside, and the apples become soft.
Transfer the mixture from the pan into a bowl kitchenharvester. In a frying pan pour the brandy and bring to a boil over low heat, scraping the bottom of the pan juices prizharivshiesya. Hold at heat for about 1 min., Until the liquid has evaporated slightly, pour into a processor and add salt and black pepper.
Grind the mixture to a smooth puree. Add the remaining butter paste and mix well.
Spread pate in small ceramicmolds, cover with cling film and store in the refrigerator for at least 8 hours. To paste kept longer if desired, pour the melted surface of the melted butter. Remove the pie from the refrigerator for 30 minutes. prior to the filing.