Chicken Liver Roll with cCheese
by Editorial Staff
Chicken liver pate, which is made in the form of a roll stuffed with cheese, butter and eggs.
Ingredients
- Chicken liver – 500 g
- Sour cream 20% – 80 ml
- Bulb onions – 1 pc.
- Eggs – 2 pcs.
- Flour – 2 tbsp
- Cheese – 50 g
- Butter – 50 g
- Ground nutmeg – 1 pinch
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
Directions
- Ingredients for making chicken liver roll with cheese.
- Wash the liver, dry with paper towels. Dip each bite in flour.
- Peel the onion and cut into thin half rings.
- Heat oil in a frying pan and fry the liver pieces on both sides.
- Add onion, stir and sauté together.
- Add sour cream, salt and spices.
- Stir, add a little water, about 50 ml, cover the pan with a lid. Simmer the liver with onions in sour cream with spices over low heat for 10-12 minutes, until the liver is ready.
- Boil eggs, peel and grate.
- Grate cheese.
- Combine eggs, cheese and butter.
- Stir, salt and pepper if desired. The filling should be soft and smooth.
- Pass the liver through a meat grinder.
- Then knead with a fork. It turns out a delicious and delicate liver pâté, which can be spread on bread right away or made a roll from it.
- To prepare the roll, spread cling film on a cutting board. Spread out an even layer of pate, leaving the edges of the foil free.
- Spread the filling over the pâté, not reaching the edges.
- Using the film, gently roll up the roll.
- Wrap the rolled roll in cling film, roll it several times on the board so that it becomes denser and smoother. Twist and secure the ends of the film. Put the roll in the refrigerator.
- A delicious chicken liver roll is ready.
Bon Appetit.
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