Chicken Liver Pate with Pomegranate Jelly Recipe
Incredibly delicate, fragrant pate with a piquant note, thanks to pomegranate. Very tasty and not at all troublesome.
Servings
6
Cook Time
90minutes
Servings
6
Cook Time
90minutes
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.
  2. 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.
  4. Pour in the vermouth and simmer for a couple more minutes. Whisk the resulting mixture in a blender. Gradually, without turning off the mechanism, add butter.
  5. Cover a suitable container with plastic wrap.
  6. Put the pate in a mold and refrigerate for 6 hours or overnight.
  7. In the morning, pour the gelatin with 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 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 with chilled pomegranate jelly, refrigerate until completely solidified.
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