Chicken liver pâté with pistachios
Another recipe for chicken liver pâté with pistachios.
Ingredients for Chicken Liver Pâté with Pistachios:
- Chicken liver - 600 g
- Onions (depending on the size) - 1-2 pcs
- Carrots - 2 pcs
- Butter - 130-140 g
- Cognac - 120 ml
- Pistachios (salt, pepper to taste) - 1 handful.
- Vegetable oil - 2-3 tablespoon
How to cook chicken liver pâté with pistachios step by step with photos
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Chop onions and sauté them in vegetable oil. Grate carrots and add to onion. Fry over medium heat for 2-3 minutes. Add washed and peeled liver to onion and carrots, put lid on and simmer for 5 minutes. |
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Peel a handful of pistachios. |
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Pour in the cognac, add the pistachios and stew for about 3-4 minutes until tender. Season with salt and pepper to taste. Let cool slightly. |
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Put the mass into the blender bowl, chop it, adding melted butter. |
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Spread pâté into any convenient shape, covered with clingfilm, put it into freezer for 20 minutes to freeze. |
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When cooking, you should try not to overcook the liver. |
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Enjoy!! |
Vegetable Oil, Butter, Onions, Liver, Carrots, Tender, Cognac, Pistachios, appetizers, Snacks
