Chicken Kuchmachi Pâté with Shortcrust Pastry

1. 1

   For the pâté: Heat oil in a pan over medium heat and sauté the finely chopped onion until golden brown.

   10 min

2. 2

   Add the chicken liver and fry until it changes color. Pour in the white wine and simmer until the liquid evaporates.

   15 min

3. 3

   Add the heavy cream, garlic, cilantro, utskho suneli, dried coriander, salt, and pepper. Stir and remove from heat.

   5 min

4. 4

   Transfer the mixture to a blender, add cold butter, and blend until smooth. Cool.

   5 min

5. 5

   For the dough: In a bowl, mix flour and cold butter, cutting the butter into the flour until you get a crumbly consistency.

   10 min

6. 6

   Add the egg and knead the dough. Wrap in plastic wrap and refrigerate for 10 minutes.

   5 min

7. 7

   Roll out the dough and place it in a baking dish. Bake at 180 degrees Celsius for 13 minutes until golden brown.

   13 min

   180°C

8. 8

   Pickled cucumbers: In a saucepan, boil vinegar, water, garlic, cilantro, sugar, and salt.

   10 min

9. 9

   Sprinkle sliced cucumbers with salt and let stand for 30 minutes, then rinse well and drain. Place in boiling liquid and let stand for at least 1 hour.

   60 min

10. 10

    Quail eggs: Boil eggs in boiling water for 4 minutes, then place in cold water.

    4 min

11. 11

    Peel the eggs and cut them in half. Mix the yolk with cream cheese and salt. Spread this mixture on the egg white.

    10 min

12. 12

    Strawberry Chrianteli: Sprinkle strawberries with sugar, salt, and vinegar. Blend and strain through a sieve.

    10 min

13. 13

    Serving: Place chicken kuchmachi pâté on the shortcrust pastry. Top with stuffed quail eggs, pickled cucumbers, and strawberry chrianteli.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.