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Print Recipe
Chicken Liver Pate with Pomegranate Jelly Recipe
Incredibly tender, fragrant pate with a spicy note, thanks to the pomegranate. Very tasty and not at all troublesome.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. In the liver, cut out all the ugly places and bile ducts. Rinse, let the water drain and dry with paper towels.Chop the onion very finely.
    Prepare the products. In the liver, cut out all the ugly places and bile ducts. Rinse, let the water drain and dry with paper towels.Chop the onion very finely.
  2. Melt 15 g of butter in a frying pan over medium heat. Put the onion and simmer for a couple of minutes, stirring.
    Melt 15 g of butter in a frying pan over medium heat. Put the onion and simmer for a couple of minutes, stirring.
  3. Increase the fire. Add the liver, salt and spices. Simmer, stirring, until the liver changes color.
    Increase the fire. Add the liver, salt and spices. Simmer, stirring, until the liver changes color.
  4. Pour in the vermouth and simmer for another couple of minutes. Beat the resulting mixture in a blender. Gradually, without turning off the mechanism, add the butter.
    Pour in the vermouth and simmer for another couple of minutes.
Beat the resulting mixture in a blender. Gradually, without turning off the mechanism, add the butter.
  5. Cover a suitable container with cling film.
    Cover a suitable container with cling film.
  6. Put the pate in the form and refrigerate for 6 hours or overnight.
    Put the pate in the form and refrigerate for 6 hours or overnight.
  7. In the morning, pour gelatin cold pomegranate juice, leave for 10 minutes. Heat with constant stirring until the gelatin is completely dissolved. Do not bring to a boil. Add the syrup (or sugar to taste), stir, cool. I didn't find any grenadine syrup, so I added almond syrup and didn't regret it at all. Super turned out!
    In the morning, pour gelatin cold pomegranate juice, leave for 10 minutes. Heat with constant stirring until the gelatin is completely dissolved. Do not bring to a boil.
Add the syrup (or sugar to taste), stir, cool.
I didn't find any grenadine syrup, so I added almond syrup and didn't regret it at all. Super turned out!
  8. Pour the surface of the cooled pate cooled pomegranate jelly, put in the refrigerator until completely solidified.
    Pour the surface of the cooled pate cooled pomegranate jelly, put in the refrigerator until completely solidified.

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