No tenemos remedio….
Da igual que durante el resto del año tus cenas consistan en una ensalada, una crema de verduras o una tortilla francesa, que además te dejan totalmente satisfecho.
Es llegar la Navidad y parece que si no te comes medio kilo de aperitivos, los langostinos de rigor, algo de pescado y la carne, pues oye cómo que te vas a la cama con algo de gusanillo…
Eso sí, nada que no se solucione con un postre digestivo, un arroz con leche o algo así, y un sano picoteo de la bandeja de turrones, mazapán y polvorones…
Y ya dejamos para la comida de Navidad el cordero asado, que parece que por la noche es un poquito indigesto…
Que, ¿os suena?
Porque lo de comer a dos carrillos me temo que es algo común a todas las casas en estos días…igual que el miedo de todas las madres a que alguien se quede con hambre!!!
Yo reconozco que lo que más me gusta de la cena es el picoteo del principio, probar un poquito de cada cosa…
Sí vamos, ponerme como el kiko con los entrantes y ya no ser capaz de respirar en toda la cena, pa’ que nos vamos a engañar, que todos los años me pasa lo mismo y no aprendo!!!
Pues si vosotros también sois de los míos (de lo del picoteo digo, que lo de ser una zampona ya entiendo que es cosa mía) seguro que os gustan los patés que os traigo hoy.
De cerdo y de pollo, con y sin huevo, con o sin horno, pero con un denominador común…
¡Son deliciosos!!
De empezar a untar el pan y no terminar hasta no acabar con el tarro!
Así que, si veis que con los 200 kilos de comida que tenéis preparados para 6 personas, vais a ir un poco justos, no dudéis en preparar este paté, que se prepara en un momento, cunde muchísimo, se conserva fenomenal y seguro que os soluciona más de un picoteo estas Navidades.
Y aprovecho para desearos una feliz Navidad, y que disfrutéis mucho de estos días!!
Preparación:
Precalentamos el horno a 160°.
Comenzamos troceando la panceta y el hígado en trocitos.
Salpimentamos y reservamos.
Ponemos al fuego una sartén con un par de cucharadas de aceite de oliva y la calentamos a fuego suave.
Añadimos la cebolla cortada en daditos y pochamos hasta que esté transparente.
Subimos el fuego a la sartén, añadimos el hígado y la panceta y los doramos durante unos 5 minutos, removiéndolos continuamente y con cuidado de que no se quemen.
Pasado este tiempo añadimos a la sartén el ron y dejamos que se evapore el alcohol.
Bajamos el fuego y dejamos cocinar otros 5 minutos más, hasta que reduzca el líquido.
Una vez que haya reducido casi todo el líquido, apartamos la sartén del fuego y dejamos que se temple.
A continuación vertemos el hígado y sus jugos en el vaso de la batidora, agregamos la nata y los huevos y trituramos hasta conseguir una pasta fina y homogénea.
Corregimos el punto de sal y pimienta y vertemos en los moldes en los que vayamos a conservarlo, que deben ser resistentes al horno.
Tapamos los moldes con papel de aluminio y los colocamos en una bandeja con agua para cocer el paté al baño María.
Horneamos durante 50 ó 60 minutos, hasta que cuaje.
Retiramos del horno y dejamos enfriar.
Cubrimos el paté con una cucharada de mantequilla fundida de la que teníamos reservada.
Una vez que esté frío, llevamos el paté a la nevera durante un mínimo 4 o 5 horas al menos (preferiblemente toda la noche).
Notas:
Podéis sustituir el ron por, brandy, vino de Oporto o el licor que prefiráis.
Del mismo modo podéis aromatizar el paté con pimienta en grano, hierbas aromáticas, añadirle pasas o lo que se os ocurra.
Yo horneo el paté en moldes individuales porque se conserva mejor y siempre regalo algún tarro, porque salen bastantes, pero si la preferís podéis hornearlo en un molde tipo plum cake y luego cortarlo en porciones.
La mantequilla fundida con la que cubrimos el paté ayuda a su conservación, pero yo la retiro en el momento de servir.
En la nevera y sin abrir, el paté se conserva perfectamente más de 15 días.
Preparación:
Comenzamos limpiando los higaditos de pollo y eliminando las telillas y la grasa que pudiese tener. Desechamos también los corazones, que suelen venir junto a los higaditos.
Ponemos al fuego una sartén con un par de cucharadas de aceite de oliva y la calentamos a fuego suave.
Añadimos la cebolla cortada en daditos y pochamos hasta que esté transparente.
Cortamos los higaditos a la mitad y los salpimentamos.
Subimos el fuego a la sartén, añadimos los higaditos y los freímos durante unos 5 minutos, removiéndolos continuamente y con cuidado de que no se quemen.
Pasado este tiempo añadimos a la sartén el vino de Oporto y mantenemos otros 5 minutos más al fuego, hasta que reduzca el líquido.
Una vez que haya reducido casi todo el líquido, apartamos la sartén del fuego y dejamos que se temple.
Cuando se haya templado vertemos los higaditos y sus jugos en el vaso de la batidora, agregamos la nata y la mantequilla y trituramos hasta conseguir una pasta fina y homogénea.
Corregimos el punto de sal y pimienta y vertemos en los moldes en los que vayamos a conservarlo.
Dejamos templar, y una vez haya enfriado un poco
cubrimos con una cucharada de mantequilla fundida de la que teníamos reservada.
Llevamos a la nevera durante 4 o 5 horas al menos.
Servir acompañado de muuucho pan!!
Notas:
Podéis sustituir el ron por, brandy, vino de Oporto o el licor que prefiráis.
Del mismo modo podéis aromatizar el paté con pimienta en grano, hierbas aromáticas, añadirle pasas o lo que se os ocurra.
La mantequilla fundida con la que cubrimos el paté ayuda a su conservación, pero yo la retiro en el momento de servir.
En la nevera y sin abrir, el paté se conserva perfectamente más de 15 días
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