Chicken Liver Pâté Roll with Roquefort in Pistachio-Pepper Coating
⏳ Time
1 hour
🥕 Ingredients
10
🍽️ Servings
10
Description
Author's recipe. Serve a slice of the roll drizzled with warm honey. Enjoy your meal!
Ingredients
- Chicken Liver - 2 lbs
- Butter - 7.1 oz
- Onion - 1 head
- Salt - to taste
- Ground Black Pepper - 2 tablespoons
- Roquefort cheese - 3.5 oz
- Cognac - 1.8 oz
- Thyme - 3 sprigs
- Honey - to taste
- Pistachios - 0.7 oz
Step by Step guide
Step 1
In a saucepan, melt the butter and sauté the finely chopped onion until translucent. Add the well-washed and dried chicken liver and a few sprigs of thyme (optional — nutmeg, rosemary, but I prefer thyme) and continue to simmer for no more than 5 minutes (until the liver is light in color — do not fry!!!), season with salt and pepper. Remove the thyme.
Step 2
Then blend the entire mixture (liver, onion, butter) with the addition of 1–2 tablespoons of cognac in a blender until smooth and creamy.
Step 3
Combine the Roquefort cheese with 2 tablespoons of cooking cream (15%) and blend in the blender as well.
Step 4
Lay out a piece of plastic wrap approximately 30x30 cm, spread the pâté in an even layer on it, and place the cheese-cream mixture at the lower edge of the pâté. Carefully roll the liver roll using the plastic wrap and chill well in the refrigerator (preferably overnight).
Step 5
In a coffee grinder, grind the pistachios with the pepper (it will turn into a beautiful green mixture), roll the pâté roll in it and slice it into rounds.
Step 6
Arrange the roll beautifully on a plate and place a sauce boat with warm honey next to it.
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