Chicken liver pate is a delicate and aromatic dish. It can be served in tartlets, on toast, with warm fresh rolls. Or you can put it on a dish and cut into slices. Such a pate, covered with bright jelly, looks great, which also brings a unique note to the taste of the pate.
It is necessary
Chicken liver pate with beetroot jelly For jelly - 4 peeled coarsely chopped beets; - 100 milliliters of red wine vinegar; - 25 grams of sugar; - salt and pepper; - 2 plates of gelatin For pate - 500 grams of chicken liver; - 4 heads of shallots; - a sprig of fresh thyme; - 1 bay leaf; - 1 minced garlic clove; - 4 chicken eggs; - 300 grams of softened unsalted butter; - 100 ml of brandy; - 100 ml of port; - 100 ml Madeira Chicken liver pate with cranberry jelly For jelly - 1 ½ teaspoon of powdered gelatin; - 150 grams of fresh or frozen cranberries For the pate - 50 grams of unsalted butter; - 2 minced garlic cloves; - 2 heads of shallots; - 2 tablespoons of thyme leaves; - 4 bay leaves; - 600 grams of chicken liver; - 125 ml of port wine; - 350 grams of softened unsalted butter; - salt and pepper
Instructions
Step 1
Chicken liver pate with beetroot jelly Chop the beets in a food processor, season with vinegar, sugar, salt and pepper. Puree until smooth. Place in cheesecloth or a fine sieve, let the beet juice drain. Soak gelatin in water, squeeze out excess liquid and mix the plates with juice until completely dissolved. Set aside to chill.
Step 2
Make a pate. Put the shallots, a sprig of thyme, garlic and bay leaf in a saucepan, cover with alcohol and simmer until the liquid has completely evaporated. Take out and discard the bay leaf and thyme, put the shallots and garlic in a blender, add the chicken liver. Pulse, add eggs and butter, season with salt and pepper. Place the puree in a tall baking dish, glass or porcelain. Place in a container with warm water so that the liquid reaches the middle of the form and bake in an oven preheated to 180C for 25-30 minutes. Pour the finished pate with jelly and refrigerate.
Step 3
Chicken liver pate with cranberry jelly Place the cranberries in boiling water for 5-10 minutes. Squeeze the juice out of it. Dissolve the gelatin in warm cranberry juice. Set aside to cool. After 15-20 minutes, pour the jelly onto the bottom of the pate dish and refrigerate for 2-3 hours until it solidifies.
Step 4
Melt 40 grams of butter in a deep skillet. Put chopped garlic, onion, bay leaf and thyme leaves in it, simmer for 2-3 minutes, until the onions become transparent. Add the prepared washed and dried liver, stirring occasionally, fry it for 4-5 minutes, then add the port and simmer for another 1 minute. Remove the bay leaf and place some chilled chicken livers in a blender, add butter. Process until smooth. Rub it through a fine sieve and place on the frozen jelly. Refrigerate for a couple of hours. Slice gently and serve.
