Description
Apples baked with a delicate chicken liver pate, under BlackBerry sauce. Wonderful combination, very tender and tasty and again for girls. Although, to be honest, my husband loved it.
Ingredients
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Apple
6 piece
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Lemon juice
3 Tbsp
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Honey
1 Tbsp
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Chicken liver
500 g
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Bow white
1 piece
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Garlic
1 tooth
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Butter
170 g
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Sweet white wine
100 g
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Cream
100 g
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Olive oil
5 Tbsp
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Coriander
0.5 tsp
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Black pepper
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Salt
-
Nutmeg
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Semi-dry red wine
1 cup
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Jam
3 Tbsp
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Balsamic
3 Tbsp
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Soy sauce
1.5 Tbsp
Cooking
Liver washed, cleaned of films to dry. Melt in the butter 50-70 g in olive. Onions and garlic peel, slice, lightly browned in butter. They should be transparent, but not Golden. Add the liver and quickly fry it on both sides. It should be a little pink inside, otherwise it will taste bitter. Add salt, pepper, coriander, nutmeg.
Pour in the wine. Add 1 tbsp of soy sauce "Kikkoman". Simmer for five minutes to seven. Add the cream. Once the cream is boiling, turn off the stove. To shift the liver into the blender and gradually adding sauce, which was preparing the liver, blend it until smooth.
Wash the apples, dry.
Cut off the top "lid". To remove the core. Mix soy sauce with honey and lemon juice. To coat the apples inside.
Stuff into apples. Cover "lid" and bake in the oven at 180*C for 20-25 minutes.
The remaining paste then place in a ramekin, melt 2-3 tbsp (about 100g) of butter, carefully remove the white foam, to give a little to cool. Pour melted butter pate. To keep the serum from the bottom did not get on the pate, it needs to be drained.
In a saucepan pour the wine, add BlackBerry jam, soy sauce, balsamic vinegar. Evaporate the sauce by half. It can be a little salt to balance the taste.
Wipe the sauce through a sieve to BlackBerry bone to remove.
Pour the Apple sauce. Serve hot.
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