Description
The easiest to prepare pate with fine silky texture, not too fatty, complemented by a spicy sour-sweet hint of cranberry jelly.
Ingredients
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Chicken liver
650 g
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Carrots
1 piece
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Onion
0.5 piece
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Leeks
0.333 piece
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Butter
70 g
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Broth
50 ml
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Rosemary
-
Thyme
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The mixture of peppers
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Bay leaf
2 piece
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Allspice
3 piece
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Roots
1 Tbsp
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Salt
-
Cranberry
150 ml
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Sugar
-
Gelatin
2 piece
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Water
150 ml
Cooking
It's the principal products. I like to cook without much fuss, so the recipe will be very simple. Carrots to boil. Chicken liver wash, remove the film, if you want to soak it in milk. Boil for 10 minutes with the addition of roots, the green parts of the leeks, allspice and Bay leaf.
Onions and leeks finely chop and fry in butter. In the process of prisolit and pepper.
All the ingredients grind in a blender and process adding the butter, broth, thyme and rosemary.
Two leaves of gelatine to soak in cold water. The cranberries add water, boil, crush, add sugar to taste and cook for a few minutes until it dissolves. RUB through a sieve.
Add the softened gelatin to the sauce, warm the mixture until it is completely dissolved and cool. Pate to put into molds.
Decorate with whole berries cranberry, /you can still sprinkle with rosemary/, pour the jelly and cool.
The pate was very tasty and tender. Sweet-and-sour hint of cranberry jelly added famous dish spicy.
A delicious combination turned out with the white pickled mushrooms.
Bon appetit!
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