Csirkemáj pástétom

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Csirkemáj pástétom
Csirkemáj pástétom
Servings:Servings: 20 - Makes 1 kg of pate
Calories per serving:224
Ready in:45 minutes plus cooling time
Prep. time:15 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:5th August 2013
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A chicken liver pâté from Hungary, which does not require baking.

Hungarian recipes

You can discover more about Hungarian recipes and specialist suppliers here.

Ingredients

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Method

  1. Melt the lard in a pan and cook the chicken livers, garlic and carrot.
  2. When almost cooked, add the tomato purée, paprika, red wine and parsley.
  3. Blend in a food processor and turn out into a bowl.
  4. Fry the bacon pieces until crisp and mix in with the pâté.
  5. Place the mixture into a terrine dish and when cool, keep in the fridge.
  6. Cover with some more melted lard to improve its keeping qualities.

Variations

Try adding a few herbs for extra flavour.

Chef's notes

Hungarian paprika can be difficult to find at times, in which case use an ordinary Spanish variety, but make sure that it is unsmoked.

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