Liver pate prepared at the Crock-Pot Express Multicooker with pressure cooking
Poultry liver is washed and cleaned of skins, etc. Wash the onion and garlic.
For the marinade, use one of each link, the rest for cooking.
Place the turkey liver in a bowl. Season with salt, pepper, a little oil. Add a few finely chopped green onions and garlic. Sprinkle with plenty of lemon juice and mix well. Cover with cling film and refrigerate until the next day.
The next day, take it out of the fridge and leave it at room temperature for a while, while the rest of the vegetables are cooked. Red onion and carrot are cleaned, washed and coarsely chopped.
The Crock-Pot Express Multicooker with pressure cooking connects to a power source.
Unscrew the lid and put the oil in the Crock-Pot Express Multicooker bowl with pressure cooking.
Press BROWN / SOTE, set the time to 10 minutes and press START / STOP. Add the chopped vegetables and the liver removed from the marinade.
When the liver is browned, add water and wine to the pot, close the lid, press the POULTRY button, set the pressure to LOW and the time for 15 minutes. Check that the steam valve is closed SEAL / CLOSE and press the START / STOP button.
After the cooking time is over, release the steam and leave it for 10-15 minutes, then carefully open the lid, using a kitchen glove.
Put the livers and vegetables in a large blender, add the butter, a quarter of the juice in which they were cooked. Pass finely until the desired consistency is obtained. Keep in mind that in the refrigerator, the composition will become firmer.
Pour into ceramic / glass molds and cover with oil or melted butter. Store in the refrigerator!
May it be useful to you!