Chicken liver pate (pressure cooker Liberty-mp 900)

Category: Meat dishes

Ingredients
Chicken liver	450g
Onion	200g (2 pcs)
Carrot	150g (2pcs)
Vegetable oil	1h
Ground bran or flour	2stl
Milk or cream 10%	3stl
Eggs	2 pcs
Salt	1.5 tsp or to taste
Zina, coriander (ground)	1 hour each
Black, red pepper, ginger (ground)	by a pinch
Cognac	taste
small piece of butter

Cooking method

We cut onions and carrots as for frying. Instead of onions, you can cut the pumpkin into small cubes.
Lubricate a pressure cooker pan with vegetable oil. Pour in onions and carrots. Close the lid, cook at high pressure for 6 minutes. Let off the steam, open the lid, mix, add the cumin and coriander powder and fry for 1-2 minutes with the lid open .. Remove the pan with the vegetable mixture and let cool slightly.
Rinse the liver, remove the films if necessary and put in a container. Purée the liver with an immersion blender. Add the onion mixture to the liver and purée as well. Season with salt, pepper, add nutmeg, stir. Add bran (flour), stir, pour in milk, stir, Drive in two eggs, and beat the whole mixture well with a whisk until it increases in volume. Add cognac at the end and beat a little more. The mixture will be quite liquid, in consistency like tomato juice Pour it into oiled ( non-stick grease ) capacity.
Put a double boiler at the bottom of the pressure cooker pan, pour water over the bottom line. Place a container of minced meat on a double boiler. Cover the container with foil or film, make a few holes in the foil with a knife or fork.
Close the lid and cook at high pressure for 35 minutes. Release the pressure or wait for it to release by itself. Take out the pate, and while it is warm, coat the surface with a piece of butter.
Put the pate in the refrigerator overnight or for several hours.