Very tasty and healthy dish of chicken liver and peas. It is prepared easily and quickly. From the minimum amount of ingredients, a delicate and fragrant pate is obtained. For the pate, I recommend thin, crusty loaves.
Split peas are boiled according to the instructions until ready. It is best that it becomes soft and cooked after cooking.
Peel the onion and garlic, cut the onion into cubes, and finely chop the garlic. In the heated vegetable oil, fry the onion, after 2 minutes add the garlic, fry until "transparent". Add to the pan savory I have dry, ground.
Then pour the brandy into the onion and let it evaporate. Then add the balsamic vinegar.
Mix the fried onion and garlic with the boiled peas. Add the pea broth (100 ml) and grind with a blender.
We clean the chicken liver and wash it. I removed a small amount of fat. Do not cut it, leave it in pieces. In the butter (20 g) and the remaining vegetable oil, fry the liver over medium heat for 5-6 minutes, stirring occasionally. Fry the liver in the pan where the onion and garlic were browned.
Pass the finished liver through a meat grinder or grind it with a blender.
Mix the crushed liver with the pea mixture. Add the butter (20 g) to this mixture and once again grind the pate in a blender until smooth.
Season the finished pate with salt, pepper and seasoning to taste.
Transfer the pate to a storage container, pour (on top) the melted butter and put it in the refrigerator for a few hours.
Savory-in eastern cuisine, pepper herb, is a mandatory ingredient in the preparation of dishes from legumes,... Savory has a strong and rich taste and aroma.
Do not confuse savory with thyme, these are different plants.