Today, I suggest to turn to the classics of French cooking, "brand" of France, a real delicacy and cook my favorite chicken liver pate (from ancient times it was called "confit" and prepared in a special way).
In fact, confit (confit) - is the oldest method of preserving meat products (traditionally - duck, duck liver). When another opportunity to preserve the meat was not tormented him for hours together with the fat, then piled in a clay pot, and it is perfectly preserved for months.
And just say: do not worry, our pseudo-confit no fat will not! Now that everyone has a refrigerator, keep the jar of paste will not be difficult. And industrial scale harvest Chicken liver pate we will not :)
Let me just say one thing: if you eat the liver, it will definitely share this with me and love.
Thus, the chicken liver pate - a dietary product (again, if the composition does not add a lot of fat / oil, the caloric content of the liver - 138 calories, proteins - 20,4; fats - 5,9; carbohydrates - 0,73). Moreover - it is an excellent source of iron and copper. The product also includes such important for the development and maintenance of the human immune system and circulatory agents such as folic acid.
But not only in the merit of chicken liver pâté, and even in its taste and versatility.
Oh, and crunchy baguette with confit chicken liver .... - No, I did not tell you this!
Chicken liver pate: a recipe
- chicken liver - 250-300 g;
- onion (sweet violet) - 1 large onion;
- bay leaf - 1-2 pieces;
- Extra Virgin Olive Oil* - 1-2 tbsp;
- walnuts - a handful;
- salt - to taste;
- ground black pepper - to taste;
- Coriander powder - to taste;
- thyme - to taste;
- nutmeg - to taste.
*Optionally, olive oil can be substituted for butter (100 g), previously it melted.
Liver prepare convenient for you (fry, stew, boil) with bay leaf. It seems to me the most optimal - extinguish. Onions, cut into half rings, and cook the liver. This will take you 12-15 minutes, it is not necessary to cook the liver for a long time, so it will become harder.
Cooked liver and onions Put in the blender bowl (without too much moisture). There also Stir in seasoning (I took just a pinch, and thyme, and nutmeg - about 1 / 3 teaspoon), salt to taste.
Add the butter, walnuts.
Grind using a blender (1-2 minutes) to a smooth homogeneous consistency.
Transfer the pate of chicken liver in a jar (or other container).
Yes, if you use butter, then sprinkle on top can also paste them (layer 3-4 mm).
Be sure to put the chicken liver pâté in the fridge to "rest" for at least 3-4 hours.
And ... Bon Appétit, friends!
PS I also recommend that you try soufflés chicken liverI'm sure you will like it :)