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かぼちゃレバーパテ｜栗原心平「ごちそうさまチャンネル」さんのレシピ書き起こし

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Shinpei Kurihara "Feast Channel"

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Ingredients

かぼちゃ : 1/4個(350g)
Chicken liver : 250g
Onion (chopped) : 30g
Garlic (chopped) : 1 piece
白ワイン : 大さじ2
生クリーム : 100cc
ローリエ : 1枚
塩 : Appropriate amount
黒胡椒 : 適量
オリーブオイル : 1/2 tbsp
バゲット : 適宜

Time required

25minutes

Procedure

1) Prepare for pumpkin 01:33
Remove the skin from the pumpkin and cut it into large pieces.
Spread kitchen paper moistened with water in a heat-resistant container, put pumpkin in it, wrap it, and heat it in a 600w microwave oven for 6 minutes.
2) Prepare the chicken liver 02:18
Cut the chicken liver into bite-sized pieces and remove the large blood by hand.
3) 材料を炒める 02:45
Heat the olive oil in a frying pan and fry the garlic.
When the aroma comes out, add chicken liver and fry on medium heat.
When the surface of the chicken liver changes color, add the onion and bay leaf and fry.
4) Add white wine and simmer 03:18
When the onions start to cook, add white wine and remove the alcohol.
When the amount of white wine is halved, add fresh cream and simmer over medium heat.
5) Crush the chicken liver 04:00
Remove the bay leaf and add salt and black pepper.
Remove the frying pan from the heat and crush the chicken liver with a potato masher.
6) Crush the pumpkin 04:49
Take the pumpkin from 1 out of the microwave, remove the kitchen paper and mash it with a potato masher.
7) Finish and serve 05:18
Add 5 to 6 and mix, then add salt and mix, then cool in the refrigerator.
Sprinkle black pepper on the bowl to complete.
Serve with baked baguettes if you like.

Point

・ Ingredients for 4 servings.
・ Put the kitchen paper moistened with water in a heat-resistant container and put it in the microwave to make the pumpkin steamed.
・ If there is a large blood clot when cutting the lever, remove it by hand as it may cause odor.
・ Chopped garlic is easy to burn, so it's best to stir-fry while mixing.
・ After adding white wine and fresh cream, boil down until the whole is thickened to remove the water.
・ When crushing chicken liver, it is easy to crush it finely if there is a mixer. When using a potato masher, it has fibrous material, so apply force to crush it.
・ If you season it deeply when it is hot, it will be just right when it is cooled. It is delicious when completely cooled in the refrigerator.