Pancakes with chicken pate.
My wife, when she wants to do something nice for me and the children, she cook this tasty treat whole bunch, and then takes the praise, flattery and gratitude. Although in her own words, there is nothing tricky and intricate, complex and simple. But to me, this dish does not given, although I, for the honor of speaking, never tried it. Just do not need
So today, I will not as a chef, and meticulous, and sometimes boring journalist with a camera, which finds out all the secrets and subtleties have made wise by experience (almost said haired), cooking.
The dish, pancakes with chicken pate, can be divided into two main components: chicken pate themselves, pancakes Pancakes. Wife prepares them in parallel (and she still has time) and I both technical process, sign separately.
So, chicken pate. You will need 300 grams of chicken liver,
50 ... 100 grams of lard (salty or not - decide, the taste of it does not depend)
and spices. I have a pinch of ground black pepper.
and nutmeg. But do not run headlong into the store if something is missing. Taste and if will be a little easier, it is very little.
Put the frying pan into the fire, cut into small pieces (heated with faster) fat, and we place it.
Carrots are clean, cut into thick (still then everything grind) circles, and in a couple of minutes to send the company to fat.
With onions in two ... three minutes were also reported,
and in another three more minutes send gras. Mix, cover with a lid,
and reduce heat to a minimum, so simmer 10 more ... 12 minutes.
Now everything is milled blender, add salt, spices, butter, and at the same skillet, under cover and simmer over low heat for 5 more ... 7 minutes. And do not forget during this time to prevent a couple of times. Pristynet.
Now pancakes. More precisely - the dough on them. 4 cups flour
Two large (although can take three, so the pancakes will be more flexible and easier to fold) chicken eggs,
... hundred liters per liter of serum or milk,
knead together. The dough will turn liquid, so dress the first attempt, which is not obliged to go lumpy, do understand that you want to add: the flour or serum. But there are no recommendations, strictly "by eye".
Bake pancakes. To do this, the spouse uses just two pancake (most flat, with smooth flat bottom) pans, and I just wonder her agility. Although with her own words, the pan can be anything, just the lower side, the easier to turn.
Before frying each pancake, she is sure to lubricate the pan drop of butter. And though they are - with non-stick coating, so much tastier. Ladle (ideal measurement) pours batter. Here, too, as long as it is not liquid and managed to grab on weight evenly distributes it in a pancake,
and after 25 ... 30 seconds, and it turns to the other side of fries. Yes, the fire pans under all the time average, not burn the pancakes.
So she roasts whole pile until all the dough is finished.
Now they are stuffed with. On a flat plate (it will be easier to wrap) we shift one pancake,
Put the tablespoon (no more, otherwise it will not taste good, pate will dominate) filling,
One pancake is ready, and curl and others.
Razzharivat (one minute on each side) them or not - decide, and I love them so.
That's all, enjoy your appetite.