I cook a lot of different dishes from chicken ventricles. I offer a very simple, budget option. You may also want to cook this delicacy. It turns out very tasty. It looks nice on the holiday table in the cut , looks good in sandwiches, you can take it with you to work or on a picnic. I give the cooking time without taking into account soaking and cooling.
In fact, this is a liver pate stuffed with sharp carrots. Delicious appetizer for lovers of pates and spicy dishes.
A wonderful, interesting, bright dish of liver pancakes for the holiday table. It is not difficult to prepare, and the result will please. The appetizer turns out to be tender, cheesy.
The recipe for pancakes is simple, but they are not ashamed to serve on the holiday table. Moreover, the simple cooking process has been simplified completely, now the meat grinder has been replaced by a blender or food processor, in the bowl of which you can add all the ingredients at the same time. Voila, and a delicious snack is ready.
I always have pate on the holiday table. Recently I saw a recipe that I immediately made with a few changes and share with you. Tender chicken liver with light sweetness of carrots and sesame flavor.
The combination of berries and offal has long been considered a classic. The snack is made quickly and not difficult, and it produces a special effect.
I propose to prepare a delicious liver and vegetable cake for the New year. It will look beautiful on the holiday table. In the recipe, I use vegetable preservation. Green peas are tender, corn is juicy and moderately sweet, and delicious gherkins are spicy and very fervently crunching.
I offer you a recipe for snack balls of pate. This snack is not only delicious and healthy, but also looks beautiful on the Christmas table. In addition, this feed is useful for a buffet.
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.
Those who have grandmothers lived in the village, know what she is, a real village bloodsucker. And I know and remember the taste. Let’s try to cook something similar in a city apartment from modern products. One of my discoveries in the world of sausage – making is dry blood powder. It can be purchased online at a tolerable price. From him something and can be cooked almost that grandma’s blood.