Češpov gnocchi

Natural Chicken Pâté

From what we preobjedli Gavrilovičke , traps for us a little neglected. OK, we Kekec pate, which is only a pale shadow of one of Zagreb. Then there is a whole assortment of pates from Perutnina Ptuj .

And it is not hard to avoid plating pates, but we do not very often. I think. Although every home food processor and pans. The inn is speštanke infrequently seen. Normally come by themselves in the starting line waiting to help push. Is sometimes also occur where Kaka venison paté.

Production of paste is extremely simple affair. May otherwise be arbitrary popestriš, but it starts like this:

• ½ kg chicken legs / thighs without bones, but can also breasts
• ½ kg chicken liver
• ¼ kg Onion
• 100g butter
• clove garlic
• a few sprigs of parsley
• laurel
• tablespoon marjoram
• good measure of salt and pepper

All except herbal, wholesale narežeš (and this bass cares for defects maščobice and veins, whereas in the second stage mixer all this pretty homogenized) and prepražiš together with a couple of bay leaves 50g butter combination and as many olivca.

Remove bay leaf and shaken in a mixer. Add parsley, marjoram, salt and pepper. Miksaš. Time is passing, you miksaš. Stop the mixer, try a product dosoliš, and even miksaš dopopraš. Quit once again take some time, or when they overheat mixer, whichever comes first.

The remaining butter in a saucepan and point of view for some time and pick pražiš foam. These are the remains of the milk. We wish to get to the purified butter. The most fun is poured over the butter Tosamine cotton disposable wipes. Otherwise, the intended deletion baby butt, but just right for fine filtering various different things.

We are approaching the finish line. Nadevaš pate in a suitable container, and the top zgladiš preliješ with purified butter. This is necessary so that the outer layers are oxidized in order to obtain unpleasant brown color. And you know what it looks like two days old to sing half a paste.