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Chicken liver pate with brandy and raisins

Posted date : 31.01.2016 In Different dishes, Snacks

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