home Culinary recipes Meat dishes Pate Chicken liver pate (recipe from Olga Sumskaya with original serving)

Chicken liver pate (recipe from Olga Sumskaya with original serving)

Chicken liver pate (recipe from Olga Sumskaya with original serving)

Category: Meat dishes
Chicken liver pate (recipe from Olga Sumskaya with original serving)

Ingredients

chicken liver (fresh) 0.5KG
bulb onions 1 PC
pitted prunes 80 - 100 gr
walnuts 80 g
cream 30% 50 mg
cognac 1 tbsp. l
butter for frying 50 g
nutmeg, coriander pinch
salt, ground black pepper taste

Cooking method

  • Hold the prunes in hot water, drain and cut.
  • Peel and chop the onion.
  • It is advisable to clean the liver from excess veins and films.
  • Heat butter in a frying pan and send chopped onions there.
  • Pour the prepared liver into the crushed onion and stir well, fry slightly, no more than 4 minutes. The liver should be slightly damp.
  • Pour out the cognac, stir and add the chopped prunes.
  • Pour out the cream.
  • Add spices, salt and bay leaves.
  • Simmer the pate for 8 - 10 minutes, stirring all the time. Remove from heat and cool slightly.
  • In a blender bowl, grind the nuts to crumbs and add the paste.
  • Grind the paste well.
  • The filing of the pate can be any, according to your desire. You can simply put it in a jar and send it to the refrigerator. This pate can be stored for up to 5 days.
  • I served the pate in portions. For this I took small silicone molds. She melted a piece of butter and smeared each mold with a brush inside. She spread out the paste and sent the molds to the refrigerator. Before serving, put the molds in the freezer for 30 minutes in advance and carefully remove the silicones. Transfer the frozen pate forms to a dish and garnish with herbs.
  • Chicken liver pate (recipe from Olga Sumskaya with original serving)
  • Enjoy your meal!

Note

I made this pate for the New Year for the first time. The result is a very delicate, airy pate, with a slight taste of prunes.
But I was too lazy, in a hurry and served the pate on the festive table in the usual way.
But Olga Sumskaya shared the secret of its original presentation in the form of fruit!
Anyone interested can watch the video.

Tatka1
Nelechka, very beautiful! Well done! Such serving on the festive table is what you need! Never added prunes. Must try.
nila
Tanya, thanks! I'll tell you a secret that I have never added walnuts before
But you know, I tried it with prunes and nuts, and I didn't regret it.
And serving ... I always serve pates like that. But I didn't dare to submit the OS. Maybe one of the girls will try when
Trishka
An interesting version of pate, and nuts, and prunes!
Thank you for sharing, taking in!
Rada-dms
nila, Nelechka! I liked the recipe very much! I haven't tried it with nuts, the serving is just wonderful!
nila
Ksyusha, Olyushka!
Thank you for stopping by and not disregarded.
The pate turns out to be very interesting in taste. But for those who do not like the taste of prunes, of course, they may not. All the same, its taste prevails, it gives sweetness. But you can put it less.
lappl1
Nelya, I really like pate. I make them with different fillers, but I didn't add prunes. Need to try. Thanks for the idea and interesting presentation!
brendabaker
nila,
What an excellent recipe
I would never have guessed to add cream and enrich the taste with nuts and prunes. I am glad that there is very little oil, and the pate looks homogeneous and smooth. Great recipe, THANKS
francevna
Nelya, not pate, but cakes, the serving looks so beautiful. And it should taste tender and unusual with such additives.
Tumanchik
Nelya, thank you very much. To bookmarks! Very interested in the feed!
nila
lappl1 , brendabaker , francevna , Tumanchik , girls, dear, sorry!
For some reason, notifications then from the topic did not come, and I missed your comments.
And if not for the thanks from Arka, I would have missed everything.
Natasha, thank you for your thanks! Thanks to her, I looked into the recipe!
Lyudochkaif you respect the taste of prunes this is your recipe! Try to cook, you might like it
Oksanka, that's all you wrote right. I was also attracted by this low oil recipe. I also replaced 30% of cream by 10% even. But I just had no others at hand. With 30% cream I think the taste would be creamier. And nuts and prunes here greatly complement the taste.
Allochka, such "cakes" look very nice on the festive table! Guests are always direct: wow :. I have been serving pates like this for a long time. And for home, daily use, everything is simple, in a vase it's simple
Irishka, the filing also interested me, but it was Sumy!
I'd like to repeat it, but you need to practice in advance, when there is cooking on the festive table - there is no time for any experiments. Here I only work for speed, especially since I always cook everything myself, without helpers.
Tumanchik
Quote: nila
Here I only work for speed, especially since I always cook everything myself, without helpers.
what is true is true. it's a pity. so I want a little beauty. and then all run and run.
nila
Ira, I can't really decorate at all. I need everything to be simple - pour, sprinkle or poke. And this also applies to salads and sweet dishes. And when you cook for the festive table, you really want beauty, but unfortunately, at least one more pair of hands is missing. Therefore, such a serving, in a mold, is optimal for me. And to be perverted is simply not enough time always.
IvaNova
Made without nuts (we don't like it), cream 20%. The rest is prescription. The pâté is spread out in silicones, kept in the refrigerator for a day, and frozen for extraction.
Prunes are very refreshing to the taste. Good dense texture. I definitely liked it. I will repeat.
Thanks a lot for the recipe!
Chicken liver pate (recipe from Olga Sumskaya with original serving)
nila
Irina, thank you very much for the report with photos
The fact that I didn't add nuts is okay. each comes from their own taste preferences.
On the photo I see that you decided to leave the prunes in pieces? Not chopped with a blender? It's just that when you grind the whole mass with a blender for the second time, the mass becomes more airy and homogeneous.
Lelka848
nila, Nelya,

Thanks for the great recipe!

Combination of the taste of liver, prunes, nuts, spices, cognac. very harmonious. Made today the third time, very tasty! I scrolled it through a meat grinder so that the texture of the products remained (I like it this way)

I had no idea that pate could be so delicious.
nila
Olga, it is very pleasant that the pate in this form came to taste. He really deserves attention!
And yes ... thanks for the reminder! I have to do it for myself, I haven't done it for a long time, now I read it and I really wanted to
Eugene
nila, Nelya, thanks for the recipe for the pate, with nuts and prunes it should turn out delicious and original
nila
Eugene,
Zhenya, and thank you for not passing by and looked into Temka))
Try, and suddenly you like it
Borkovna
Nelik, Thank you very much for the recipe! I liked it very much, hearty, tasty, festive. True, I used my dried plums in it, not smoked and collected cream from homemade milk. And on the festive table there were two dishes from this pate. The first is the pate itself on a plate, and the second is a roll of egg-mayonnaise base and pate filling.
nila
Helen, how good that you like this pate! One hundred you were able to decorate your festive table with them.
Plums are not necessarily smoked, I also use dried ones. It is hard to buy high-quality smoked prunes from us. And svr, dried is always at hand.
And it's not scary that you used skim milk. I generally added 10% store-bought cream, and I didn't feel much difference when I cooked with 30% cream
Ilmirushka
nila, Nelyaand I'll drag this one
nila
Ilmirushka, good health! I hope you will please your peasants with delicious and hearty dishes!
alba et atra
Nelya, your recipe was published in the magazine!

Chicken liver pate (recipe from Olga Sumskaya with original serving)

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