| Cook Time | 45 minutes |
| Servings |
Ingredients
- 250 gram Beef liver
- 200 gram Chickpeas boiled in advance
- 50 gram bacon smoked
- 3 tablespoons Vegetable oil
- 150 gram Onion
- 5 cloves garlic
- 100-150 gram Butter
- 3 tablespoons Soy sauce
- Salt to taste
- Paprika sweet to taste
- 3-4 pieces Dried plum
Ingredients
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Instructions
- Beef liver clear of films and ducts, cut into pieces
- Boil chickpeas in advance until very soft.I always boil a lot of chickpeas at once, then cool it, pack it in small bags and put it in the freezer. It is very convenient, it is always at hand.
- In vegetable oil, fry until transparent sliced onions, garlic and bacon
- Add the liver and chickpeas, fry together for about 10 minutes. Do not overcook the liver, it should remain soft and juicy
- Add 3-4 prunes (pre-fill them with boiling water and cut)
- Simmer all together for another 1-2 minutes, remove from heat, pour in soy sauce, add paprika and pepper
- In the form of heat, grind all blender into a homogeneous mass. Try the salt. Soy sauce is quite salty and salt may not be needed at all, but look at your taste.If you're on a diet, stop at this step. Chickpeas have a soft consistency and the pate, due to the addition of chickpeas, becomes very tender and without the addition of butter. Liver and chickpeas are quite dietary products and such a pate without butter can afford even those who count every calorie. Believe me, these 50 grams of bacon in the total weight will not greatly affect the calorie content.
- But if you are not afraid of calories, then add a piece (100-150 gram) of butter and whisk again with a blender
- In both cases, the pate will be delicious, but it must be completely cooled.Serve simply on toast. You can fill pate profiteroles, tartlets, make canapes that will tell you the imagination.
- Bon appetit)
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