Liver Pate with Chickpeas and Bacon Recipe
Pates are always popular. I propose a new look at liver pate for the New Year’s table.
Servings
12
Cook Time
45minutes
Servings
12
Cook Time
45minutes
Ingredients
Instructions
  1. Beef liver is cleaned from films and ducts, cut into pieces
  2. Boil the 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.
  3. Fry chopped onion, garlic and bacon in vegetable oil until transparent
  4. Add the liver and chickpeas, fry together for about 10 minutes. Do not overcook the liver, it should remain soft and juicy
  5. Add 3-4 prunes (pre-pour them with boiling water and chop).
  6. Simmer all together for another 1-2 minutes, remove from heat, pour in soy sauce, add paprika and pepper
  7. In a preheated form, grind everything with a 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 are on a diet, stop at this step. Chickpeas have a soft consistency, and the pate, thanks to the addition of chickpeas, becomes very tender and without the addition of butter. Liver and chickpeas are quite dietary products, and even those who count every calorie can afford such a pate without butter. Believe me, these 50 grams of bacon in total weight will not greatly affect the calorie content.
  8. But if you are not afraid of calories, then add a piece (100-150 grams) of butter and whisk again with a blender
  9. In both cases, the pate will turn out delicious, but it must be completely cooled. Serve simply on toast. You can fill profiteroles, tartlets with pate, make canapes that your imagination will tell you.
  10. Bon appetit)
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