Liver pate with cashews is an original recipe of French origin, distinguished by a pleasant, refined taste.
Ingredients:
- Chicken liver – 400 g
- Onion – 1 piece
- Carrot – 1 piece
- Cashews – 70 g
- Butter – 70 g
- Cognac – 4 tablespoons
- Ground allspice – 5 pcs.
- Salt – 1/3 tsp.
- Sugar – 1/4 tsp.
Directions:
- Heat vegetable oil and butter in a pan. Cut the onion and carrot into small cubes and put them in the pan. Fry until soft and transfer to a deep bowl.
- Wash the chicken liver, cut off the films and fat, and cut into large pieces. Put in a pan and fry until almost done (about 10 minutes). The liver should remain soft and juicy, but without blood.
- Also send onions, carrots, and raw cashew nuts here.
- Add cognac, sprinkle with salt, sugar, and spices. Simmer for another 4-5 minutes until the alcohol evaporates.
- Put the resulting mixture in a blender bowl and grind until smooth. Spread the finished pate on the forms.
- Liver pate with cashews can be served chilled as an addition to side dishes or as the main ingredient for making hearty sandwiches. It is characterized by a delicate texture and a pleasant liver taste with light notes of walnuts and cognac, which gives it sophistication. Ready pate should be stored in the refrigerator for no more than five days.