Name: Paté with garlic sauce
Yield: 0
Ingredients: Chicken liver - 500 gram; Carrot - 1 PC.; Bulb onions - 1 PC.; The apples - 1 PC.; Butter - 50 gram; Vegetable oil - 1 tbsp; Black pepper - taste; Salt - taste; Spice - taste; Kefir - 350 gram; Sour cream - 150 gram; Dill - 3 twig; Garlic - 5 clove; Mixture of peppers - taste; Salt - taste

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Paté with garlic sauce

Pate

1. Chicken liver 500 gram

2. Carrot 1 PC.

3. Bulb onions 1 PC.

4. The apples 1 PC.

5. Butter 50 gram

6. Vegetable oil 1 tbsp

7. Black pepper taste

8. Salt taste

9. Spice taste

Sauce

1. Kefir 350 gram

2. Sour cream 150 gram

3. Dill 3 twig

4. Garlic 5 clove

5. Mixture of peppers taste

6. Salt taste

How to cook deliciously - Paté with garlic sauce

1. Stage

First we make the sauce. Peel the garlic, put it on parchment paper, lightly grease it with vegetable oil and bake it in the oven for 25-30 minutes. 25-30 minutes (time - as we wish). Add sour cream (15-25%) to kefir (2.5%) (you can also use other sour-milk products) and stir until smooth. Salt, pepper, add crushed garlic and finely chopped dill and mix everything well. You can send the sauce to "rest" for half an hour, so it can slightly infuse.

2. Stage

Slice onions and carrots in arbitrary pieces, dice the apples into small cubes. First (in a mixture of butter and vegetable oil) for 1 minute fry the carrots, then the onion - also a minute, and then - apples, also a minute. Now add the pepper and dry spice mix (I had "Ajika Ulyapa"). Roast for 30 seconds.

1. Stage. Paté with garlic sauce: Slice onions and carrots in arbitrary pieces, dice the apples into small cubes. First (in a mixture of butter and vegetable oil) for 1 minute fry the carrots, then the onion - also a minute, and then - apples, also a minute. Now add the pepper and dry spice mix (I had

3. Stage

Add to the pan pre-cleaned from membranes and fat, soaked in water for about 30 minutes, chopped into medium sized pieces of chicken liver. Salt, cover and cook over medium heat for 9-10 minutes. There is no need to add water, liver will release enough juice.

1. Stage. Paté with garlic sauce: Add to the pan pre-cleaned from membranes and fat, soaked in water for about 30 minutes, chopped into medium sized pieces of chicken liver. Salt, cover and cook over medium heat for 9-10 minutes. There is no need to add water, liver will release enough juice.

4. Stage

Open the lid and, as much as possible, evaporate the remaining juice very carefully, our liver should not brown.

5. Stage

Cool slightly and grind with a meat grinder (with the finest mesh) or a blender. Place on a plate with the help of any mold. Make an indentation in our "figure".