Appetizer "Black and red"

Description

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

500 g
Butter

180 g
Semi-sweet red wine

150 ml
Cognac

60 ml
Cheese curd

140 g
Hazelnuts

2 Tbsp
Almonds

2 Tbsp
Green olives

10 piece
Nutmeg

1 tsp
Salt
The mixture of peppers
Bread

5 piece
Garlic

Cooking

The liver thoroughly washed, free from ducts and pour the wine and cognac. Add the nutmeg, half a teaspoon of salt, close in an airtight container and leave to marinate for 2-3 hours.

Then drain the marinade, put the liver in a ceramic form and put bake in that oven, bring the temperature up to 10-120 degrees and at this temperature bake the liver for 12-15 minutes.

Prepared liver grind very carefully.

Whip softened butter, add a pinch of ground nutmeg and pepper mixture. Continuing to whisk, add small amounts of chopped liver. Season with salt to taste. The result is delicate pate. Leave to cool for 30-40 minutes in the refrigerator.

I did 3 different toppings. Cottage cheese + ground hazelnuts. Cottage cheese + ground almonds. Cottage cheese + chopped olives.

For moulding it is possible to use an ordinary silicone mould for candy. But I do not have them, and make beautiful really like. I took a simple wine glass and oiled the inside with olive oil.

In each glass put pastyou a lot and made a recess for the filling.

To invest in deepening the filling.

And the top to "seal" a small amount of pate. Flip onto a plate first and put in the freezer for 10-15 minutes and then in refrigerator for 2-3 hours. Removed "candy" of the forms is very easy, just need to pry with a knife.

Rye crackers (Finn Crisp) grind in a processor to a state of crumbs and mix (optional) with dry garlic. Roll candy in the resulting crumb. The result was a 10 "candy" and a little bit of the paste in reserve.

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