Can homemade liver pate tastes better than store bought? The answer is “yes” with confidence. In addition, homemade pate is not only tastier, but also healthier than store-bought pate. All ingredients are of excellent quality, carefully washed and very fresh, because they were selected by you personally. Following the step-by-step recommendations for this recipe, you will have a wonderful appetizer on your table - "Liver Chicken Pate with Cranberry Jelly".
It is necessary
- - Liver (chicken) - 1200 g
- - Butter (butter) - 150 g
- - Onions (medium size) - 4 pcs.
- - Oil (vegetable) - 20 ml
- - Milk - 300 g
- - Cream (10%) - 200 g
- - Cranberries (fresh or frozen) - 250 g
- - Garlic - 3 cloves
- - Water - 100 ml
- - Pepper (ground black and allspice), salt and nutmeg (ground) - to taste
- - Gelatin - 6 g
Instructions
Step 1
Chicken liver (preferably fresh) is required for making pate. Remove the remains of veins, bile ducts. Pour milk over the well-washed liver and leave for two hours (this will help to get rid of the bitterness of the main ingredient of the pate).
Step 2
Rinse the cranberries, pour into a saucepan and, pouring water, put on fire. Cover with a lid as soon as the water begins to boil. Boil for 5 minutes, then turn off the heat and let cool. Rub the berries through a sieve. You should get a fairly liquid mass, similar in consistency to juice with pulp. Add granulated sugar to taste and mix thoroughly.
Step 3
Peel the onion and garlic. Chop the garlic into thin slices and finely chop the onion. Warm up the pan with a small amount of vegetable oil and, adding finely chopped onion and garlic to it, fry until golden brown.
Step 4
Drain the milk from the container with the liver. In a separate frying pan, add a little vegetable oil, fry the liver for 5-10 minutes, no more, otherwise the meat will be overdried, which will affect the taste of the future pate, i.e. it will turn out to be not gentle enough.
Step 5
Transfer the liver with a slotted spoon into one container with onions and garlic.
Step 6
Chop the liver, garlic and onion using a meat grinder, blender or food processor. In this case, add a little salt, pepper. Then add cream and butter (after softening it). Beat the resulting mass with a mixer to make the pate more airy and tender.
Step 7
Spread the pate in a 2 cm layer over small molds. Put a few whole cranberries on top of the paste.
Step 8
According to the instructions on the package of gelatin, mix it with water and, slightly heated over a fire, pour into the cranberry mass. Stir the resulting mixture and pour into pâté molds in a fairly thin layer of 4-5 mm. Transfer the forms with pate and cranberry jelly to the refrigerator and leave until the berry jelly hardens.
