Description
Very tasty and tender pate. Due to the presence of pumpkin in the paste, it becomes slightly sweet and very tender, and the pumpkin is not felt. Apple jelly gives the right touch and complements the taste. Perfect for a festive Breakfast.
Ingredients
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Liver pork
500 g
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Milk
200 ml
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Vegetable oil
3 Tbsp
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Juice
200 ml
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Shallots
3 piece
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Butter
2 Tbsp
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Salt
1 pinch
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Black pepper
1 pinch
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Apple juice
150 ml
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Gelatin
2 piece
Cooking
The liver is coarsely cut and pour the milk, leave for half an hour more. Thus, from the liver takes all of the bitterness.
In vegetable oil lightly fry the Peene, add the onions and continue to fry until Golden brown.
Then pour the pumpkin juice, reduce heat and sweat until you evaporate the excess moisture. Add salt, pepper.
Cool and scroll through a meat grinder a couple of times. Then add the butter and stir well into paste.
Put in molds and put in refrigerator.
Cover the gelatine with cold water, I have a plate of instant gelatin. Each package says the aspect ratio, for a number of fluid designed pack. If you use regular gelatin, so you need about 7 grams and pour about 50 ml of water.
Juice heat, until hot and send swollen gelatin. Stir and allow to cool. Pour into molds and send in half an hour in the fridge.
Bon appetit!
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