CHICKEN LIVER AND PORCINI PATE

Porcini will give a special flavor to the chicken liver pate. Easy to prepare food and an excellent appetizer.

DISH

Appetizers

KITCHEN

Romanian

DIFFICULTY

Easy

NUTRITIONAL VALUES

220
Calories

15g
Fat

3g
Carbohydrates

14g
Protein

Chicken liver pate with horseradish is an easy-to-prepare appetizer. It can be stored in the refrigerator for a few days and is usually consumed with toast.

Detailed recipe

In Romania chicken liver paste is a popular product, consumed frequently and is also found in shops. It is difficult to find the texture that suits our taste and as a rule the one in stores contains preserves and other additives. Below is a simple recipe for this appetizer.

INFORMATIONS

Kitchen: Spanish
Preparation: 15 min
Cooking time: 30 min
Total time: 45 min

Calories: 220
Fat: 15g
Carbohydrates : 3 g
Protein: 14g

INGREDIENTS FOR 2 PORTIONS OF 250 ML

200gr. chicken liver
½ chopped onion
25gr. porcini
2 garlic cloves
dried thyme
100gr. butter
black pepper grains
100ml. cognac
1 egg
50ml. cream
150ml. milk
2 gelatine sheets

DIRECTIONS

Put the dried porcini in warm water for rehydration. After 15 min take the porcini out from water, but don’t throw away the water.
Cleanse the chicken liver of white skins and blood veins and keep it for 30 min in milk.
In a pan add 30 gr of butter, the onion, garlic, pepper grains and dried thyme, at low heat.
After 5 min add the porcini and fry them for 5-6 min.
On a paper towel put the liver and dry it well. In a different pan heat 30 gr of butter and fry the liver for 3-4 min. It is important not to fry the liver for too long, because it can get dry.
Stir over the liver, the content of the first pan, add salt and 80 ml of cognac, let it evaporate for 3-4 min and then let it chill. Blend all the content using a blender, until a smooth paste is obtained. Blend all the content using a blender, until a smooth paste is obtained. Add the rest of butter, cream and egg, and mix well.
Stir all the content in heat-resistant pots for 30 min at 180 C.
The water used for rehydrate the porcini will be used for the décor gelatine and protection for the pate. Warm 150 ml of water, add the remaining 20 ml of cognac and the 2 sheets of gelatine. Mix until the gelatin is completely dissolved. Let it to chill a little, then stir on the pate and keep in the fridge to harden.

Enjoy!