Ingredients for - Liver pate with caramelized onions
How to cook deliciously - Liver pate with caramelized onions
1. Stage
Peel the onions and cut them into strips. For this purpose it is convenient to use the chopper of the food processor.
2. Stage
Pour 2 tablespoons of vegetable oil in a hot frying pan, put the onion, fry until transparent over medium heat, add sugar.
3. Stage
Add sherry (half the amount), the juice of half an orange and some grated zest.
4. Stage
Braise the onions over medium heat, stirring occasionally, for about 15 minutes until lightly caramelized.
5. Stage
Next, remove the onion from the pan. Wash the liver, remove the membranes, dry it and cut it into small cubes. Pour oil on a hot frying pan, put the liver.
6. Stage
Roast the liver until crispy, pour the juice of half an orange and the remaining sherry. Grate some zest. Stir.
7. Stage
Braise the liver for 15 minutes over medium heat, add salt and freshly ground pepper mixture to taste, stir.
8. Stage
In the bowl of a combine put the cooled stewed liver, onion, cold butter, pour the cream.
9. Stage
Beat until smooth and creamy.
10. Stage
Ready pate put in a convenient container, cover with foil or lid, as it quickly gets stale, put in the refrigerator.
11. Stage
When serving, spread the pâté on bread, I usually use black bread. To serve, sprinkle with freshly ground pepper mixture and grated orange zest. Happy New Year!!!
