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 Terrine from Liver and Persimmons Recipe
Enjoy a delicious, tender and slightly unusual chicken liver terrine. All liver lovers will definitely appreciate its delicate, slightly sweet taste. And it looks very beautiful, just for the holiday.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Melt the butter in a frying pan, put the washed and dried liver. Fry until golden brown. A couple of minutes before readiness, pour in the cognac and put it out a little. Season the finished liver with salt, pepper and sprinkle with vinegar. Allow to cool completely.
    Melt the butter in a frying pan, put the washed and dried liver. Fry until golden brown. A couple of minutes before readiness, pour in the cognac and put it out a little. Season the finished liver with salt, pepper and sprinkle with vinegar. Allow to cool completely.
  2. Whisk the persimmon in a blender until a homogeneous puree-like state is obtained.
    Whisk the persimmon in a blender until a homogeneous puree-like state is obtained.
  3. Soak the gelatin in a small amount of water, heat until completely dissolved and add a little mashed persimmon. To interfere. Add the rest of the puree and mix well.
    Soak the gelatin in a small amount of water, heat until completely dissolved and add a little mashed persimmon. To interfere. Add the rest of the puree and mix well.
  4. Cover the terrine form with cling film, lay out half of the liver, pour half of the persimmon puree. Then the remaining liver and again a layer of mashed potatoes. Cover with cling film. Before serving, put in the refrigerator for at least 4 hours.
    Cover the terrine form with cling film, lay out half of the liver, pour half of the persimmon puree. Then the remaining liver and again a layer of mashed potatoes. Cover with cling film. Before serving, put in the refrigerator for at least 4 hours.
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