Chicken liver pate with egg and herbs - how to cook liver pate of chicken liver, a step by step recipe photos
Very easy preparation of chicken liver pâté with egg and parsley today I am sharing. He fits perfectly to supply on holiday or for breakfast or just a snack in the hours between meals. Kept a liver pate of chicken liver in the refrigerator should not be longer than 7 days. Step by step recipe decorated with photos showing all the preparation stages.
The ingredients that we need:
- 600 g of chicken liver;
- 2 pieces of chicken eggs (C-1);
- 2 pieces of carrots medium size;
- 3 pieces of onion;
- 1, 5 teaspoons large sea salt.;
- 0, 5 teaspoons ground coriander.;
- 0, 25 tsp cumin.;
- 6o ml of vegetable oil (odorless);
- 1 bunch parsley (leaves only).
How to cook the chicken liver pate
In a saucepan or deep frying pan pour the oil and begins to warm up in the fire. In the same pan, put a well-washed liver, peeled and cut carrots into slices. Then, put the chopped onion for 4-5 parts, and in the last instance, add the spices.
Close the pan with a lid and simmer on medium heat for about 45-50 minutes. Then, remove from the heat and give the entire contents into the pan cool. I left half an hour and that was enough to start grinding.
While tushilas liver with vegetables, boil the eggs in cool and remove the shell when they cool down.
Skipping chicken liver slices with slices of carrot and onion minced with fine mesh.
Now, rub on a cheese grater eggs directly into the crushed liver.
All good mix and shift the whole pie in a salad bowl.
Dried parsley leaves cut with a knife, but not too small, and on the edge of the salad bowl and sprinkle the finished pie. By pate can be cut into pieces to fall baguette loaf or pita bread.