Turkey Liver Pâté
Description
This dish is perfect as a breakfast or a snack at work, and you don't have to worry about the smell of garlic, because during the pâté preparation process it loses its smell but retains its flavor. Such pâté makes an excellent accompaniment to croutons or bread. Moreover, it can also be served as a standalone hot meat dish. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Cut the meat into small pieces and fry in olive oil for 15 minutes.
- 2
Step 2
2. Finely chop the mushrooms, onion, garlic, hot pepper, and ginger. The shape of the cut does not matter, since you will blend everything in a blender later.
- 3
Step 3
3. When the liver is browned, add the chopped ingredients and let simmer for 7 minutes. Add salt and spices, mix well, and let simmer for a few more minutes. Then add cognac and balsamic vinegar.
- 4
Step 4
4. Once the cognac spirits have evaporated, the balsamic vinegar will begin to caramelize. Add the cream and simmer, covered, for 5 minutes. Remove the pan from the heat and blend the mixture until smooth.
- 5
Step 5
5. Sauté the remaining mushrooms in olive oil and use them when serving the dish.