This pate turns out to be very delicate, and the cognac gives it a special piquant taste. Serve with crispy toast, crackers, or slices of fresh bread.
Photo of the finished pâté for the festive table in the form of a roll Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pates are always fabulous snacks. Sometimes, from the most affordable and simple products, you can create overwhelmingly delicious results. A liver pate sandwich is a nutritious and delicious snack for breakfast or afternoon tea, a good option for a mini buffet table, and it's just delicious food. You can cook pate from any liver: pork, beef, chicken, veal, goose, etc.
Pates, like many other dishes made from the liver, contain many nutrients. However, nutritionists advise not to get carried away with them, and use them periodically, since they contain a lot of fat, especially for the national French foie gras pâté from foie gras.
A variety of liver pate allows you to make them, observing not only the classic recipe, but also putting various products: vegetables, mushrooms, herbs, herbs, spices. Cognac has been added to this recipe. Alcoholic drinks are also part of the liver meal. There is practically no alcohol taste in the product, and the degrees evaporate when heated. Cognac can be replaced with any white wine, rum, whiskey, or just sour fruit juice. The secret to adding alcohol to foods is quite simple. It has a softening effect.
- Caloric content per 100 g - 143 kcal.
- Servings - 2 rolls
- Cooking time - 1 hour
Ingredients:
- Any liver - 700 g
- Carrots - 2 pcs.
- Onions - 2 pcs.
- Garlic - 3 cloves
- Egg - 4 pcs.
- Butter - 200 g
- Pork lard - 50 g
- Cognac - 50 mg
- Refined vegetable oil - for frying
- Salt - 1 tsp or to taste
- Ground black pepper - pinch or to taste
Cooking a festive pate with cognac
1. Vegetables (onion, garlic and carrots), peel, wash and cut into pieces of any size, but not too large, so that the food can fry inside.
2. Clean the liver from the film, remove the bile ducts, wash under running water and dry well. Then cut into medium-sized slices.
3. Put the pan on the stove, add oil and put vegetables to roast. Saute them over medium heat until light golden brown.
4. Add the pieces of liver to the skillet.
5. Continue to fry food over medium heat until tender, which can be checked as follows. Make an incision in the liver with a knife, if the liquid comes out red, then continue cooking, if it is transparent, then the product is ready. The readiness of vegetables is determined by their softness.
Season the prepared foods with salt, pepper and pour in the brandy. Simmer them over low heat for about 3 minutes.
6. Place the grinder with a fine wire rack and pass the fried ingredients through it. Twist the bacon as well.
7. For a soft and tender pâté, twist the ingredients again.
8. Hard boil the eggs. To do this, dip them into cold water and place them on the stove. Boil, simmer and simmer for 10 minutes. Transfer to cold water to cool, peel and separate the white from the yolk.
9. Protein is not needed in this recipe, you can use it to prepare another dish. And wipe the yolk through a fine sieve.
10. Dip the softened butter into a food processor.
11. At high revs, beat it white and airy.
12. Add the grated yolk.
13. Whisk the food again. This process can also be done with a mixer or blender.
14. On parchment paper, spread the pate in an even rectangular layer, tamping it tightly, about 5-7 mm thick.
15. Apply a small layer of creamy mass on top.
16. Using parchment, gently roll the pate into a roll.
17. Wrap the resulting roll with the same paper and leave to soak for 1 hour.
18. Then unfold the roll and cut it into 1 cm portions. Serve the dish on a piece of bread, toast, cracker, or use it on its own.
See also a video recipe on how to make chicken liver pate with caramelized onions and cognac:
