Chicken Livers Pate

Pate پاته  is one of luxurious and sensational foods. It’s very tasty and rich. It is made with duck, goose and chicken livers. Pate serves cold but it’s taste develops few days later, would be better to keep it in the fridge for 1-2 days and serve it cold.

تکی 1

Ingredients:

225 g chicken  livers

1 small onion

1 clove of garlic

225 gr butter

2 tsp mustard

1/4 tsp nutmeg

1 tsp dried thyme

20 ml cream

Orange or raspberry jam

Salt- pepper to taste

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Preparation

Peel off onion and garlic. Chop them.

Heat the pan, add some butter. Let it melted. Add chopped liver and satue until change colour. Then add chopped onion and garlic, nutmeg, thyme and season with salt and pepper.

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Cook ingredients over the high heat, Stirring for 3 minutes. Then, let it cool.

Pour cream into a blender or food processor. Transfer fried liver mixture into the blender. Add mustard and puree it. Season with more salt and pepper if needs.

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Melt remains of butter. Place liver puree into the plate. Cover with layer of melted butter and refrigerate for 1-2 days.

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Garnish pate with fried onion, and serve it with salad, jam and bread.

Enjoy

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پاته جگر مرغ

پاته / پته یک نوع غذای تهیه شده از جگر مرغ – اردک – غاز- گوساله یا گوسفند هست که در طی مراحل تهیه به صورت پوره مانند درمیاد. بعد از تهیه ی پاته باید اون رو یکی دو روز در یخچال نگه دارید که خودش رو بگیره و سفت بشه و طعمش جا بیفته. در فرانسه و بلژیک گاهی مخلوط پاته رو داخل خمیر پاف پیستری قرار میدن و میپزند. پته یا پاته یک خوراک بسیار خوشمزه هست. گاهی در بعضی از سوپرمارکتها هم در بسته بندی های قشنگ و طعم های متفاوت میشه خریداری کرد. پاته معمولن به صورت سرد و همراه با مربا و نان سرو میشه. اگر دوست داشتید امتحان کنید. پشیمون نمیشید 👌👌

مواد لازم

دویست و بیست و پنج گرم جگر مرغ

دویست و بیست و پنج گرم کره

یک عدد پیاز متوسط

یک حبه سیر خام

بیست گرم خامه

دو ق غ سس خردل

یک چهارم ق چ جوز هندی

یک ق چ زعتر یا آویشن

نمک و فلفل به میزان لازم

روغن مایع

مربای دلخواه برای زمان سرو

نان باگت یا نان سوخاری

طرز تهیه

پیاز و سیرروپوست می‌گیریم و خرد می کنیم.
مقداری از کره را نگه داشته و باقی را در تابه آب می‌کنیم وجگر های خرد شده رو در تابه تفت می دیم تا رنگشون عوض بشه.پیاز و سیر خرد شده رو همراه باجوز هندی و آویشن (زعتر) به جگر تفت داده اضافه می‌کنیم و برای چند دقیقه با حرارت بالا مواد را تفت می دیم و هم می‌زنیم تا سرخ بشن. از روی حرارت بر می‌داریم و میگذاریم چند دقیقه بمونه تا خنک بشه.

مواد پخته شده رو داخل غذا ساز ریخته و خامه و سس خردل رو هم رویش می‌ریزیم و به صورت پوره در میاریم. مزه می‌کنیم اگر نیاز بود نمک و فلفل بیشتری می زنیم.

پوره الان حالت شل و نرمی داره. درپیاله های کوچک یا ظرف مورد نظرتون پوره را می ریزیم.
باقی‌مانده ی کره را هم آب می‌کنیم و روی پوره می ریزیم.

ظرف ها را در یخچال برای یک روز قرار می دیم تا پوره حالت سفت بگیره- مزه آش جا بیفته و به صورت سرد سرو میشه.
زمان سرو می تونید رویش کمی پیاز سرخ شده قرار بدید و با نان و مربای دلخواهتون میل کنید. خیلی خیلی خوشمزه و لذیذ هست.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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