Chicken Pate with Caramelized Carrots Recipe
I always have pate on the festive table. Recently I saw a recipe that I immediately prepared with some changes and shared with you. Tender chicken liver with a light sweetness of carrots and sesame flavor.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. Chicken liver is washed, cleaned of films. Put it in a frying pan. Pour in the milk.
  2. Bring to a boil, reduce the temperature and over medium heat, stirring occasionally, completely evaporate the liquid.
  3. Peel the carrots and cut them into thin slices. I used a food processor for this.
  4. Caramelize the carrots. To do this, fry the carrot mugs in 1 tablespoon of butter with sugar and basil for about 5 minutes. I have dried herbs, rosemary in the original, you can use the herbs to your liking.
  5. Preheat a small frying pan, but leave it dry. Pour in the white sesame seeds and heat for 2 minutes until they turn a light golden color.
  6. In the blender bowl, put the slightly cooled liver, caramelized carrots (leave a little for decoration), 80 g of butter, sesame seeds, salt and a mixture of peppers.
  7. Grind the mass to a homogeneous state. I used the “knives” attachment of the food processor. Less than a minute at speed “1” – and the pate is ready!
  8. Put the pate in a convenient form for serving, I used molds. Place the remaining carrot slices on top. Melt the remaining butter and pour over the pate. Decorate with greenery. Before serving, put it in the refrigerator.
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