How many can already eat these sandwiches with sausageor boiled sausages for breakfast! Well, yes, in a quick way on the move I had a bite, and ran to work, so as not to be late. You say that it's better to eat porridge in the morning? True, but sometimes something else to eat like - nourishing and at the same time easy.
I have for this case a great option - home made pate from chicken liver. This is nourishing, and tasty, and, undoubtedly, much more useful than any sausage.
Или, например, ребенок из школы раньше времени came - ate such a sandwich and is already full, while something else for dinner will not arrive in time. So I recommend taking a recipe for this delicious pate for a note - I assure you, everyone will like it!
So, the pate from the chicken liver
For pate from chicken liver we will need:500 grams of chicken liver, a large onion (or a few smaller items), 100 grams of butter, a little vegetable oil for roasting, salt. And my grandmother added boiled potatoes to her - a couple of things, this did not worsen the taste of pate, it was just a recipe for her, and a little more finished product turned out.
How to cook?
Сначала хорошо переберем и промоем куриные liver - this is necessary in order to suddenly not get a piece of bile, if it happens - everything is gone, the bitterness will ruin the whole product. So it's better to take a closer look, and if it does, then do not cut it, put it off, do not use it at all.
Washed in several waters the liver should be thrown awayto a colander or a sieve, so that all the water is gone. Peel onion and cut into half rings (or a little finer) and let it sit in a frying pan until soft, shift until separately into a plate, put the liver in the same frying pan (it is possible to cut very large liver into small pieces beforehand), quickly fry and slightly extinguish, adding a little cream, but for a long time to keep on the fire do not need, 5-7 minutes is enough, otherwise the liver will become stiff.
Potatoes (in the purified form) and carrots boil up toreadiness, and slightly cool, cutting into large pieces. (Carrots can be extinguished to softness, cut with brusochkami, then you can not boil). In the totals, all ingredients for pate should be in a warm form, pre-boil and especially put in the refrigerator is not recommended.
Next, we take a meat grinder with a fine grate and twiceWe pass through it mixed with liver and onions and well-boiled vegetables. After all, add there soft butter and a good mix with a spoon or fork. If there is a blender or a food processor, then in general it's a matter of seconds to bring it all to a homogeneous, soft consistency. And do not forget to try for salt, is it enough? When everything is ready, put the pate in a jar, better glass, and keep it in the fridge.
Such a liver pate from a chicken liver canto be not only a wand for the breakfast, but also perfectly suited for any festive table as a snack, you can even prepare it in the form of a roll, wrapped in plastic wrapping film and sent to the refrigerator before the arrival of guests. Decorate sandwiches with liver pate can be capers or simply pickled cucumbers - very tasty!
Of course, liver pate can be prepared not only from chicken liver, or from goose, but also from beef, however, from the liver of the bird it always turns out to be more gentle.
There is also an option for making pâté withadding two or three spoons of cognac or brandy (I did not try it myself, but I think it's worth experimenting if cooking for adults). I also read that when cooking, you can add garlic, fried with onions in butter, as well as various spices, such as nutmeg - so that there are a lot of options on how to make chicken liver pate at home and I think it always turns out very tasty and tender. I will try it myself and I advise you!
Bon Appetit!
