субота, 16. април 2016.

Pašteta , pileće džigerice * Chicken Liver pate



Scroll down for Recipe in English

Paštete ni ovde NIKAD ne kupujem. Volim da znam šta je u njima. Pa tako ni od pileće džigerice. Vrlo su jednostavne za napraviti , a ukus kupljenih im se ne može ničim približiti. Ja napravim obično kad imamo neke goste , pa se sve i pojede. Ovoga puta pored paštete dimila sam i ribu ali to u sledećem blogu

Sastojci

3/4 šolje neslanog putera
1 šolja sitno iseckanog crnog luka
1 veliki čen belog luka, sitno iseckan
1 kašilica sitno iseckanog svežeg timijana ili 1/4 kašičice suvog timijana
1 kašičica suvog peršuna
1/4 kašičice cimeta
1 kašičica suve žalfije
1 kašičica origano
10 ml belog ruma ili konjaka ili madere, po ukusu
so i sveže mleven biber po ukusu
400 g pileće džigerice, iseckane




Priprema

Istopimo u tiganju oko pola od potrebne količine putera pa na laganoj temperaturi izdinstamo crni i beli luk, oko 5 minuta. 
Dodamo začine, alkohol i džigerice i dinstamo još oko 8 minuta. Džigerice da budu spolja pržene, a iznutra još malo roze. Sve izblendamo u pire  i sipamo u posudu. Ostavimo da se ohladi



U medjuvreenu istopimo ostatak putera na niskoj tempearturi , ostavimo da se malo ohladi ali da bude još tečan. Odstranimo penu i sipamo preko paštete.Ako želite dodate grančicu svežeg timijana na vrh posude.
Ostavimo u frižideru da se ohladi oko 30 minuta
Izvadimo pa pokrijemo plastičnom folijom i ostavimo u frižideru još 30 minuta.
Ako je dobro zatvorena , paštetu možete držati u frižideru do dve nedelje




Služite uz krekere

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Chicken liver pate

I NEVER buy ready made pates. That is because I always like to know what is in cured meat. Pate is very easy to make, most ingredient we have in the pantry or are readily available in supermarkets. I made a lot of different kinds from different meat and this old pate  with chicken livers is this time due.

We had some guests, so was sure there will be no pate left over. I also made smoked fish  (Kawai)but about that in the next blog.




  1. Ingredients
  2. 1 1/2 sticks (3/4 cup) unsalted butter
  3. 1 cup finely chopped onion
  4. 1 large garlic clove, minced
  5. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
  6. 1 teaspoon minced fresh origano or 1/4 teaspoon dried
  7. 1 teaspoon minced fresh sage or 1/4 teaspoon dried
  8. 3/4 teaspoon salt
  9. 1/4 teaspoon black pepper
  10. 1 pound chicken livers, trimmed
  11. 2 tablespoons bourbon, white rum or madera, to your liking.



  12.  
  13. Melt 1 stick butter in a large nonstick skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, salt, pepper, , and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
  14. Melt remaining 1/2 stick butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
    1. Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.
  15. Cooks' notes:
    ·Pâté can be chilled up to 2 weeks.
    ·Once butter seal has been broken, pâté keeps, its surface covered with plastic wrap and chilled, 1 week.
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