Ingredients for - Paté with garlic sauce

1. Pate Chicken liver 500 gram
2. Pate Carrot 1 PC.
3. Pate Bulb onions 1 PC.
4. Pate The apples 1 PC.
5. Pate Butter 50 gram
6. Pate Vegetable oil 1 tbsp
7. Pate Black pepper taste
8. Pate Salt taste
9. Pate Spice taste
10. Sauce Kefir 350 gram
11. Sauce Sour cream 150 gram
12. Sauce Dill 3 twig
13. Sauce Garlic 5 clove
14. Sauce Mixture of peppers taste
15. Sauce Salt taste

How to cook deliciously - Paté with garlic sauce

1 . Stage

First we make the sauce. Peel the garlic, put it on parchment paper, lightly grease it with vegetable oil and bake it in the oven for 25-30 minutes. 25-30 minutes (time - as we wish). Add sour cream (15-25%) to kefir (2.5%) (you can also use other sour-milk products) and stir until smooth. Salt, pepper, add crushed garlic and finely chopped dill and mix everything well. You can send the sauce to "rest" for half an hour, so it can slightly infuse.

1. Stage. Paté with garlic sauce: First we make the sauce. Peel the garlic, put it on parchment paper, lightly grease it with vegetable oil and bake it in the oven for 25-30 minutes. 25-30 minutes (time - as we wish). Add sour cream (15-25%) to kefir (2.5%) (you can also use other sour-milk products) and stir until smooth. Salt, pepper, add crushed garlic and finely chopped dill and mix everything well. You can send the sauce to

2 . Stage

Slice onions and carrots in arbitrary pieces, dice the apples into small cubes. First (in a mixture of butter and vegetable oil) for 1 minute fry the carrots, then the onion - also a minute, and then - apples, also a minute. Now add the pepper and dry spice mix (I had "Ajika Ulyapa"). Roast for 30 seconds.

1. Stage. Paté with garlic sauce: Slice onions and carrots in arbitrary pieces, dice the apples into small cubes. First (in a mixture of butter and vegetable oil) for 1 minute fry the carrots, then the onion - also a minute, and then - apples, also a minute. Now add the pepper and dry spice mix (I had

3 . Stage

Add to the pan pre-cleaned from membranes and fat, soaked in water for about 30 minutes, chopped into medium sized pieces of chicken liver. Salt, cover and cook over medium heat for 9-10 minutes. There is no need to add water, liver will release enough juice.

1. Stage. Paté with garlic sauce: Add to the pan pre-cleaned from membranes and fat, soaked in water for about 30 minutes, chopped into medium sized pieces of chicken liver. Salt, cover and cook over medium heat for 9-10 minutes. There is no need to add water, liver will release enough juice.

4 . Stage

Open the lid and, as much as possible, evaporate the remaining juice very carefully, our liver should not brown.

1. Stage. Paté with garlic sauce: Open the lid and, as much as possible, evaporate the remaining juice very carefully, our liver should not brown.

5 . Stage

Cool slightly and grind with a meat grinder (with the finest mesh) or a blender. Place on a plate with the help of any mold. Make an indentation in our "figure".

1. Stage. Paté with garlic sauce: Cool slightly and grind with a meat grinder (with the finest mesh) or a blender. Place on a plate with the help of any mold. Make an indentation in our

6 . Stage

Pour the sauce into the hollow and serve.

1. Stage. Paté with garlic sauce: Pour the sauce into the hollow and serve.

7 . Stage

A very tasty pairing of paté today would be scrambled noodles with garlic sauce.

1. Stage. Paté with garlic sauce: A very tasty pairing of paté today would be scrambled noodles with garlic sauce.

8 . Stage

Bon appetit!

1. Stage. Paté with garlic sauce: Bon appetit!