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chicken liver paste380 g (13 oz) chicken liver
100 g (3.5 oz) onion
40 g (1.4 oz) semolina
40 ml sour cream 10%
10 g (0.35 oz) butter
nutmeg, grated
salt, spices

1. Wash chicken liver. Grind liver and onions with a meat grinder.

2. Add sour cream, semolina, salt, spices and nutmeg to the mince. Use a mixer to make a homogeneous mass.

3. Grease the multicooker cup with butter. Put the mince to the cup.

4. Close the lid. Press "Bakery" for 25 minutes.

5. Serve warm or cold.

Tip: The best herbs for chicken liver are basil and cumin.

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