Ingredients:
Chicken liver 400 gr,
Butter 200 gr,
Sunflower oil 40 ml,
Carrot 70 gr,
Onion 70 gr,
Cream 70 ml,
Orange 100 gr,
Coriander 20 gr,
Ciabatta 120 gr.
Preparation: Place onions and carrots in a saucepan, pour water so that the products are covered and cook (boil for about 15 minutes). After cooking, transfer to a cool dish with broth in order to cool down. Heat the frying pan, pour oil and add 50 gr of butter, add chicken pluck, add salt to taste, squeeze 40 ml of orange juice 1 minute before roasting and after 1 minute transfer to a cool dish to cool the pluck. After the vegetable and broth mass has cooled, transfer the vegetables into deep dish, add the broth as needed (to get a thick mass of sauce consistency) and mix with a hand blender. Place the chicken livers in a deep dish, pour in the vegetable and broth mass and blend together so that they are mixed well. Add 60 ml of orange juice, cream, salt to taste to the prepared mass and mix together. Transfer the prepared chicken liver pate to the desired dish, cover it and keep it in the refrigerator for 30 minutes. At the same time, mix the butter of room temperature with coriander, salt to taste, dried orange peels as desired, place near the slow fire (don’t place it on the stove) and melt it slightly by quick stirring. Remove the cooled pate from the refrigerator, pour the desired amount of prepared butter on top, cover it and keep in the refrigerator again for 30 minutes (storage of the pate is recommended for 3 days). Roast the ciabatta (the remained butter with coriander and dried orange peels can be used). Take the cooled dish out of the refrigerator, spread on the bruschetta and enjoy.
