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We cook pate from chicken liver with thyme and pine nuts

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The recipe is intended for lovers of chicken andExtravagant dishes. Try to cook the pate from the chicken liver with thyme and pine nuts. Despite the fact that you have to spend some time preparing the dish, the snack will turn out to be very appetizing and a decent table at any celebration.


We cook pate from chicken liver with thyme and pine nuts

You will need

  • - chicken liver-
  • - pine nuts-
  • - thyme-
  • - olive oil-
  • - salt-
  • - onion-
  • - Ground black pepper.

Instructions

1

Chicken liver should be washed, and thenLeave it for a while, so that it dried out on a paper towel. Preheat the olive oil in a skillet and put the liver there. Pieces of liver should be roasted for 3 minutes on each side.

2

Add to the liver peeled and thinly sliced ​​onions.

3

Then add a few sprigs of thyme into the same frying pan. In order to be convenient to get them later, you can tie them together in advance.

4

Add salt and black pepper to taste. Fry chicken liver with thyme and onion on high heat for about 1 minute. Then reduce the heat, cover the frying pan with a lid and simmer for about 10-15 minutes, stirring occasionally.

5

While the liver is being cooked, dry the pine nuts in a frying pan. Then transfer to a plate and leave for a while to cool.

6

The liver is ready? Leave the frying pan from the stove, let its contents become simply warm.

7

Pine nuts with a knife. It should be borne in mind that in the pate must come across as very small pieces, and fairly large pieces of nuts.

8

Transfer the entire contents of the frying pan with the exception of thyme sprigs to the blender bowl or food processor.

9

Beat this mass until you haveGet the consistency of homogeneous pate. If as a result of the liquid was not enough, add a little softened butter. Paste the pate from the blender into a bowl and add chopped pine nuts and fresh thyme leaves.

10

Stir the whole mass, spread it over the molds and allow to cool completely. Paste ready pate with food film or pour a thin layer of melted butter. The dish should be stored in the refrigerator.

We cook pate from chicken liver with thyme and pine nuts Was last modified: June 29th, 2017 By Haofuocg
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