I want to share my recipe for liver pate. But, not simple, and baked in the oven. The time spent on cooking, more than pay off the result: expressive taste, delicate texture and ruddy crust distinguish it from the usual raw pate. This recipe developed many years ago, the whole family liked the pate, I hope that you will not disappoint.
With buns cut the crust, cut into large pieces and soak in milk.
Prepared liver fry in vegetable oil for 2 minutes on each side, then remove it from the pan in a separate bowl.
This pate can also be prepared from pork or beef liver, but in this case you need a longer heat treatment (longer fry and simmer).
In the same pan fry coarsely chopped onions and carrots. Stir-fry over medium heat until Golden brown, about 4-5 minutes. In a frying pan add boiling water (level with vegetables), add Bay leaf and allspice. Cover and simmer for 10 minutes.
Remove the lid, lightly salt the vegetables, put the fried liver on top, which is also a little salt. If necessary, add boiling water. Covering the pan with a lid, put out all together for another 5-6 minutes. Then remove the vegetables and liver from the pan and leave to cool.
Meanwhile, prepare a baking dish. Cut the fat into thin plates and lay out the inside of the wall and the bottom of the mold. It is not necessary to place the pieces closely, you can at some distance from each other.
Back to the liver and vegetables. Add to them the pressed roll and mix, then all pass through a meat grinder. I do this once, but, if desired, you can scroll twice to get a more uniform texture. Now all mix well, if necessary, add salt and spices. I prefer nutmeg and white pepper. Ground ginger and cinnamon are also good. To make the pate more tender, I add the milk in which I soaked the bun. As a result, you should get about the same mixture as in the photo.
It remains to put the pate in the prepared form, put a few pieces of bacon on top, cover and bake in the oven. And there are two options.
The first: bake under T= 200-220* C with in during 40-50 shadowing for This time bacon should "podtayat" not less,than half, and impregnate pate. At the same time, the pieces of fat retain their shape, however, there is no Golden crust on top.The second option: bake at T= 240*C. in this case, the fat will melt much more, the pieces will lose shape, but they will be fried and a ruddy crust will appear on the pate.
I prefer the second option, but, at the request of her husband-saloezhki, this time I prepared the option number 1.
We wait until the pate cools down (or do not wait) and enjoy)