Description

Appetizer
The illusion and no fraud! How easy it is to confuse a sophisticated appetizer in the original design and unusual flow with a delicate box of chocolates. Would you like to be deceived and not believe my eyes? Then these recipes are for you. The perfect addition to a glass of red wine. One recipe, two singers, two different shapes, two different content and an excellent result, one for two.

Ingredients

  • Chicken liver

    280 g

  • Semi-sweet red wine

    340 ml

  • Alcohol

    20 ml

  • Butter

    85 g

  • Gelatin

    7 g

  • Anis

    1 piece

  • Salt

  • Black pepper

  • Brown sugar

    3 tsp

  • Pistachios

Cooking

step-0
Pour the wine into a saucepan, add the star anise and brown sugar on medium heat to evaporate by half, remove from heat. Add the gelatin and stir until it dissolves. Pour into a small rectangular shape and leave until fully cured (approximately 1-2 hours, depending on the quality of gelatin).
step-1
Chicken liver pour the wine and whiskey, salt and pepper. Leave to marinate for 2 hours.
step-2
Remove from the marinade, put in refractory form and bake in a preheated oven until done (15-20 minutes, 200°). Grind in a blender (food processor) until a paste. Allow to cool to room temperature.
step-3
Beat softened butter.
step-4
To connect with butter and liver pate, beat or mix thoroughly.
step-5
Ready jelly cut into cubes (it took me only half servings of jelly, so you can reduce the products for jelly twice). Half-fill the tins with candy pate. Put the jelly on the pate.
step-6
Fill the moulds with the paste until the end. With the help of a tea spoon, occasionally dipping it in a glass of warm water, to form a "hemisphere". Cool.
step-7
10 minutes before serving to pyrovate "candy" in the crushed pistachios.
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