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You Are Here: Home » Different dishes » Chicken liver pate with brandy and raisins

Chicken liver pate with brandy and raisins

Posted date : 31.01.2016 In Different dishes, Snacks 0

Chicken liver pate with brandy and raisins

His first pie I decided to cook a recipe for Anya. In preparation took about 30 minutes, pate turned gentle, very tasty and fragrant. After this paste to buy the magazine are not want to :). He has a very harmonious taste, do not be alarmed presence of raisins, it perfectly complements the pie sweet note. And if you add cranberries or cranberries, there is also a sour note, making pate unusual sgarmonirovany and very tasty.


Ingredients

  • Chicken liver — 500g
  • Sour cream — 100 ml
  • onion — leek (or onion) — 1
  • Butter — 50 i + 2 tablespoons
  • Processed cheese — 50 g
  • Raisins — 2 tablespoons
  • salt — 0. 5 teaspoons
  • Pepper — 0. 5 teaspoons
  • Cognac — 2 tablespoons
  • Orange peel — 1 — 2 teaspoons
  • Orange juice — 1 dining room spoons
  • onion — chives (chopped) — 2 — 4 tablespoons
  • Cranberries or cranberry — at the request
  • Note

  • 1. Raisins soaked in brandy and leave to soak.
  • 2. My chicken liver, were dried and cut into pieces. Preheat a frying pan in 2 tablespoons plums. the oil and fry the liver with chopped leek or onion.
  • 3. Do not perezharte liver, as soon as the crust, immediately remove from heat. We grind the liver with onion in a blender or food processor.
  • 4. Then add the butter, cream cheese, sour cream, onion — chives, orange juice and zest and whisk again. Add the brandy soaked raisins and mix paste manually. Salt and pepper, and send in the refrigerator for 1 hour. Before serving you can sprinkle blueberries or cranberries.
  • Translated by site: chocolate-kiss.ru

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