Tender liver pate in the oven: add one special ingredient
Pate is very tasty when baked. It is very tender and homogeneous. To add spice and remove the bitterness of the main product, use cognac.
The idea of making a delicate liver pate in the oven was published on the Instagram page of chef Artem Horbenko (gorbenko_art). it takes about an hour and a half to cook.
Recipe for tender baked pate
Source: Screenshot of a post on Artem Horbenko's Instagram page
Ingredients:
- chicken liver - 500 g
- butter - 180 g
- onion - 1 large (two small)
- garlic - 2 cloves
- cognac - 70 ml.
- thyme - 3 pinches (it is better to take fresh)
- eggs - 5 pcs.
- cream 33% - 200 ml.
- salt - 3-4 pinches
Method of preparation:
Frying onion
Source: Screenshot of a post on Artem Horbenko's Instagram page
1. Chop onion.
2. Sauté in butter with garlic and thyme for 1 minute.
3. Pour cognac into the frying pan, set it on fire and evaporate for about 10 minutes over low heat.
Stewing
Source: Screenshot of a post on Artem Horbenko's Instagram page
4. Melt butter separately.
5. Peel liver.
Adding milk to beaten liver
Source: Screenshot of a post on Artem Horbenko's Instagram page
6. Combine the liver, cream, butter, onion concentrate, and eggs (it is important that everything is at room temperature).
Pouring the liver mass into a mold
Source: Screenshot of a post on Artem Horbenko's Instagram page
7. Beat thoroughly and season with salt. Life hack: fry this mass in a pan to check for salt.
Ready-made dish
Source: Screenshot of a post on Artem Horbenko's Instagram page
8. Pour into the mold, place on a baking sheet, and cover with water.
9. Bake for 1.5 hours at 130 degrees (top and bottom mode).
10. Check with a toothpick. If it is dry, the pate is ready.
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