Liver Pate with Ginger and Prunes
The pate prepared according to this recipe turns out tender with a slight hint of sweetness from the prunes and spiciness from the ginger. This delicious and nutritious pate can be enjoyed with crispy toasts, used to stuff eggs, adding yolks. It can also be used to make various sandwiches. Try it - it's delicious and healthy, especially for children!
Liver
1.1 lbs (chicken or beef)
Carrot
1 pc
Onion
1 pc
Celery
5.3 oz (root)
Prunes
1.8 oz
Ginger
0.9 oz (fresh)
Butter
0.4 cup
Bay Leaf
2 pcs
Olive Oil
2-3 tbsp (or vegetable oil)
Salt
to taste
Black Pepper
ground, to taste
To prepare Liver Pate with Ginger and Prunes, rinse the liver well under cold water. Then put it in boiling water, add bay leaves, and simmer for about 20-25 minutes. Reserve some of the broth (approximately 1 1/4 cups), pouring it into a separate container. Drain the rest and let the liver cool under a cover.
Peel and finely chop or grate the onion, carrot, and celery. Put the prepared vegetables in a skillet with heated vegetable oil, pour in the liver broth, and simmer over medium heat for 10 minutes. Then add thinly sliced ginger, salt, and pepper to taste. Simmer for another 5 minutes, then transfer to a plate and let it cool slightly.
Run the liver, vegetables, and prunes blanched in boiling water through a meat grinder, adding small portions in turns.
Then add softened butter and mix well, either with a spatula or a mixer with dough attachments.
Store the ready Liver Pate with Ginger and Prunes in a sealed glass or metal container in the refrigerator.
© Наталья Лиханова
(5/5)
