Piščančja jetrna pašteta / Chicken liver pâté

English, down, below.

Kot obljubljeno bom poskusil postat čim več holliday souited receptov. Tale mi je še posebej bil všeč in je idealen za prihajajoče praznike. Pašteta. Vsi jo imamo navadno nekje v hladilniku. Navadno jo tudi vegetarijanci jedo, ne vem zakaj. Mogoče, ker je dobra. Še boljša in fensi pa je, če jo pripravimo sami, kar pa sploh ni tako slabo, saj takrat vsaj veš, da si uporabili same fine stvari. V bistvu bi si vsak vsaj enkrat moral sam doma pripraviti pašteto, da okusi, kakšen okus dejansko (mora imeti) ima pašteta. Tale recept sem našel v flyerju perutninarstva Hudin, kjer imajo res srečno perutnino :), drugače pa je recept v originalu stvaritev kuharskega šefa Davida Vračka. Jaz pa sem ga rahlo praznično preuredil.

Piščančja jetrna pašteta

  • 150 g piščančjih jeter
  • 60 g manjših piščančjih prsi brez kosti in kože
  • 100 g masla
  • 1 jajce
  • majaron
  • šalotko
  • 0,5 dcl rdečega vina
  • 8-9 rezin pancete
  • brusnice, sušene in marmelado
  • sol, poper, olje
  • pražena sončnična semena

Ta recept je super variacija, če nimaš pri roki kakšnega konjaka.

Najprej pripravimo terino, oziroma ramikene. Modelčke obložimo s prozorno folijo (pustimo nekoliko daljšo, da bomo lahko maso prekrili). Na folijo položimo rezine pancete.

Torej, na olju prepraži čebulo, dodajte majaron in ko čebula postekleni zalij z rdečim vino. Easy, ne? Nato jetra, jajce in praženo čebulo damo v mikser. Dodamo sol, poper  in zmiksamo. Maslo stopimo na nizki temperaturi in počakamo, da se ohladi na sobno temperaturo in počasi vlivamo v mikser, da dobimo lepo homogeno kremasto maso.

V model vlijemo maso in dodamo na trakce narezana piščančja prsa, brusnice in pražena sončnična semena. Prav tako dodamo v žlico brusnične marmelade in na rahlo premešamo, ampak res na rahlo, z žlico naredimo samo en krog. V vsak ramiken damo eno žlico marmelade. Nato maso pokrijemo s panceto in zapremo s folijo. Model postavimo v lonec z malo vode, pokrijemo in poširamo (rahlo vremo) v vodni kopeli 20-25 minut.

Ohladimo, zvrnemo iz modela in narežemo.

Chicken liver pâté

As promised I’ll try to post as much holiday souited recipes as I can. This particualar one is perfect for the upcoming holidays. Pâté. We all have it usually somewhere in the refrigiator. Sometimes also vegetarians eat it, don’t know why, but I think, because it’s tasty. It tastes even better if you prepare the pâté by yourself. Well afterall this is not such a bad idea, because then at least you know that you used only the best ingredients, if you choose so. In fact, everyone should at least once prepare a homemade pâté. So you know what kind of taste should have a excelente pâté. I found this recipe on a flyer from poultry Hudin, where they have realy happy free range chickens. The original recipe is form a Slowenian top chef David Vračko, but I rearranged it a bit in the holiday spirit.

Recipe:

  • 150 g of fresh chicken liver
  • 60 g of small chicken breasts, boneless and skinless
  • 100 g  butter
  • 1 egg
  • 0,5 dcl/ounces of red wine
  • marjoram
  • scallions
  • 8-9 slices of bacon
  • cranberries, dried and jam
  • roasted sunflower seeds
  • salt, pepper, oil

This recipe is a great variation if you don’t have any cognac at hand.

First prepare the terrine or ramekins. Coat the models with a transparent film ( leave it a little longer so that you can  cover the batter). Place the slices of bacon on the film.

Saute the onion, add the marjoram when the onion becomes translucent pour in the wine. Then add the liver, egg and the fried onions into the mixer. Add salt and pepper and mix well. Melt the butter over low heat and let it cool to room temperature, then slowly pour into the mixer. Now you should have a good smoot homoheneous batter.

Pour the liver pâté into the model and add the chicken breast cut in stripes, cranberries and roasted sunflower seeds. Also add a tablespoon of cranberry jam and mix it very very lightly. In fact you should only make one circle with the spoon. You should put one spoon of jam in each ramekin. Then cover it with bacon and seal with clean film. Place the models in a pot with a little slightly boiling watter, cover it with a lit and cook it in a water bath for 20-25 minutes.

Let it completly cool down, turn it over and cut into desired slices.

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2 responses to “Piščančja jetrna pašteta / Chicken liver pâté

    • V bistvu je terina ja. Terina je kao način priprave, torej pečena ali pa kuhana v sopari v podolgovati lončeni posodi. Drugače pa je v posodi pašteta, potemtakem je oboje :D.

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