I-pate ye-leose yesibindi

I-Pate kwi-foose yesibindi ayifanele ibe yinqatha njenge-foie gras. Isibheno kwi-goose ephilileyo isona sinomdla kwaye sempilweni, kwaye akunakupheka ukupheka kunokuba yinto eqhelekileyo yenkukhu yenkukhu .

I-recipe ye-hoose yesibindi inamathele

Izithako:

• i-goose fat - 85 g;
• anyanisi - 1 pc.;
• isibindi sesibindi - 1 pc.;
• Imifuno yeProvencal eyomileyo - 1/4 tsp.
• igalikhi - 1 clove;
• ityuwa, pepper - 1/4 tsp.
• cognac - 1 ithispoon.

Ukulungiselela

I-fat fat iyanyibilika kwi-pan yocinci edibeneyo kunye ne-fry kuyo i-anyanisi ecoliweyo ngokugqibeleleyo malunga nemizuzwana engama-30. Emva koko, yongeza isibindi se-goose, imifuno e-provencal eyomileyo, i-garlic, ityuwa kunye nepipper kwi-anyanisi edibeneyo. Qhubeka ukupheka enye imizuzu eyi-1.5-2, uvuselela rhoqo okuqukethwe kwipen.

Faka isikhombisi ngesibindi se-onion sibe yi-blender uze ungeze i-cognac. Siphendulela isibindi sibe yincinci kwaye siyifake kwi-mold. Ngaphambi kokukhonza, i-goose pate imele imele efrijini malunga neeyure ezingama-2.

I-pate ye-goose giblets

Izithako:

• i-goose giblets (intliziyo, isibindi, isisu) - 100 g;
• i-shallots - iziqwenga ezi-3;
• igalikhi - ii-cloves 2;
• I-Butter - 3 tbsp. iipuni;
• iminquma - inesandla;
• i-tomato puree - 1 tbsp. isipuni;
• ityuwa, ipepper, isilwane esomileyo - ukunambitha.

Ukulungiselela

Kwi-pan yokucoca, nyibilikise i-tablespoon ibhotela. I-anyanisi kunye negalikhi idikiweyo idibene kwaye idikiwe ize ifihliwe. Siyasusa i-offal kwaye siyinqumle. Sibeka i-giblets kwi-pan yocingo kwaye ungeze enye ipunipoon yeoli. Emva kokuba i-goose giblets idikiwe ide ikulungele, ingafakwa kwisitya se-blender, kunye neminwe yemiqhamo, i-oil remnants, i-tomato puree kunye neziqholo. Betha i-pate kuze kube yilapho uphelele kwaye ushiye ukupholisa kwifriji.

I-recipe ye-goose pate kwisibindi

Izithako:

• isibindi sesibindi - 225 g;
• ibhotela - 225 g;
• Armagnac - 2 tbsp. iipuni;
• i-powder powder - 2 tsp.
• i-thyme entsha-1 ithisipuni;
• igalikhi - ii-cloves 2;
• ityuwa, pepper - ukunambitha.

Ukulungiselela

Beka iqhekeza ibhotela kwi-pan yokutshiza kunye ne-fry isibindi se-goose kuso malunga nemizuzu engama-5. Sibeka isibindi esiphekwe sibe yi-blender.

Ngomso ofanayo onokutshisa sifaka malunga nama-150 amagremu ebhotela kunye nyibilike. Gcwalisa ioli kwi-blender kwisibindi. Siyongezelela i-pate yengomso nge-armagnac, powderard, powder, ne-thyme. Gxuma i-pate kwi-blender malunga nemizuzu eyi-10. Sifaka i-pate kwi-molds 2. Hlaza i-50 grams yeoli, uze uyithulule ekhungeni evela phezulu (ifilimu efana neyoyile ayiyi kuvumela ukuba umgangatho womnquba ube ngumhlaba, kwaye ugcine umveliso ixesha elide.). Shiya i-pate efrijini kuze kube yilapho selehlile.

I-pate eyakhelwe ngaphakathi kwi-hoose yesibindi kunye nama-oranges

Izithako:

• ibhotela - 175 g + 55 g;
• isibindi sesibindi - 450 g;
• i-anyanisi ye-shallot - iingu-2;
• igalikhi - ii-cloves 2;
• ijusi ye-orange - 2 tsp.
• i-orange peel - 1 tbsp. isipuni;
• ityuwa, ipepper;
• i-liqueur yase-orange.

Ukulungiselela

Ngaphambi kokuba upheke i-goose pate, isibindi se-goose ngokwawo kufuneka sihlambuluke kwaye sishiywe kwiphilisi yephepha. Kwi-pan yokutshiza, qhafaza i-15 g yebhotela kunye nefry kuyo okokuqala isiqingatha sokuqala sesibindi sonke, kwaye kuphela emva kweyesibini. Ixesha lokupheka kwelinye ibhakethi akufanele lidlule ngaphezu kwemizuzu engama-4 ukuya kweyesihlanu, ukuze isibindi sisabhinca ngaphakathi ngaphakathi. Sifake isibindi esibiweyo kwi-blender.

Gcoba enye i-15 g yebhathane kunye nefry kuyo i-onion eqoshiwe kunye negalikhi. Yongeza ijusi ye-orange uze unqwenele umdluli uze uqhubeke upheka uze u-onion uthambile. Yongeza utywala, ityuwa kunye nepepper kwi-pan. Gcwalisa iziqulatho kwipeni yokucoca kwi-blender uze uthumele iinqwelo zeoli apho. Betha i-pate kude kube lula.