Паштет из печени и сердца цыплёнка
Фото: Александр Хардин
Нет ничего лучше бутерброда на завтрак с приготовленным своими руками паштетом. Убедиться в этом вам поможет этот простой рецепт.
Рецепт разработан в рамках общественно значимого проекта «Еда для общения и здоровья: мастер-классы дальневосточной кухни для людей старшего возраста», реализуемого за счёт средств субсидии из краевого бюджета, предоставленной Pacific Russia Food (НКО «Тихоокеанский туристический союз») по итогам конкурсного отбора социально ориентированных НКО в Приморском крае в 2021 году по направлению «Повышение качества жизни людей пожилого возраста».
Энергетическая ценность на 100 грамм
Ингредиенты
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| Куриная печень |
80 г |
| Куриное сердце |
50 г |
| Репчатый лук |
30 г |
| Растительные сливки |
50 мл |
| Сливочное масло |
20 г |
| Растительное масло |
10 мл |
| Бородинский хлеб |
30 г |
| Гречишный мёд |
10 мл |
| Соль |
по вкусу |
Фото: Александр Хардин
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[~DESCRIPTION] => scp_14464
[~NAME] => Описание для инструкции
[~DEFAULT_VALUE] => Array
(
[TYPE] => HTML
[TEXT] =>
)
[VALUE_ENUM_ID] =>
)
)
)
)
[~DESCRIPTION] => Array
(
[0] => scp_14462
[1] => scp_14463
[2] => scp_14464
)
[~NAME] => Инструкция приготовления
[~DEFAULT_VALUE] =>
)
Разогреваем в сотейнике растительное масло, добавляем измельчённый лук и тушим 3 минуты. Добавляем печень, сердце, сливки и тушим ещё 10 минут, за 2 минуты до готовности добавляем мёд.
Всё содержимое перекладываем в блендер, добавляем сливочное масло и измельчаем до однородной массы.
Паштет убираем в холодильник на 1 час. Подаём с бородинским хлебом.
Александр Казакевич
Шеф-повар ресторана «Миллионка»