Delicate canapes with pate, port and pears

Description

It's an unforgettable and unique! Tender spicy chicken liver pate, and wine, port jelly with dried cranberries and pears baked with balsamic vinegar... a Real deliciousness! This snack propose to red wine.

Ingredients

Cranberry

2 Tbsp
Wine red sweet

260 ml
Garlic

1 tooth
Carnation

2 piece
Rosemary

0.5 tsp
Butter

125 g
Chicken liver

250 g
Chicken egg

1 piece
Gelatin

1 tsp
Pear

3 piece
Vinegar

0.125 cup
Olive oil

1.25 Tbsp
Sugar

1 Tbsp
Salt

0.5 tsp
Black pepper

0.25 tsp
Bread

2 slice

Cooking

Cranberries pour 1/2 stack. (125 ml) of port wine and set aside to infuse.

In a small saucepan connect the remaining port wine, garlic, cloves and rosemary.

Bring to a boil and let simmer on medium heat 8 minutes, until the liquid Uvarov to a volume of 40 ml. Strain.

Preheat the oven to 160 gr. Form (I have a 15x15 cm) vystelit baking paper. In a frying pan melt 25 g of butter, add the liver. Fry it on medium heat for 2 minutes, turning once. The liver needs to change the color on the outside, but remain raw inside.

Put the liver and the resulting juices in the bowl of a food processor, add the reduced port wine, remaining oil, egg, 1/2 tsp salt and 1/4 tsp pepper.

Whisk to a smooth homogeneous state. Pass through a fine sieve.

Pour into a baking dish and place in oven for 30 minutes until set. Ready pie cool completely.

Gelatin pour a small amount of wine (pour from the one in which you soaked the cranberries) and leave to swell for 40 - 60 minutes.

Then melt on low heat, mix with the remaining port wine and cranberries. Pour into the cooled paste, evenly distribute the cranberries over the surface, and refrigerate for 2 - 3 hours for gelation.

In order to roast the pears, preheat the oven to 180 gr. Pear cut into cubes or make such a hemisphere. Transfer to a baking dish.

Pour vinegar, drizzle with olive oil and sprinkle with sugar.

Bake for about 15 minutes - 20, until the pears are soft and the sugar on their surface melts. Place them on a napkin to remove excess liquid and let cool.

Meanwhile, cut small pieces of bread.

The paste also cut into small cubes. Below the cut is smooth, this should be done with clean, hot knife.

Assemble canapés: first string on the skewer a slice of pear, then gently slice of pate and bread.

Comments and reviews

Leave a comment or a recipe review