Chicken liver pate with red wine
4 servings
30 minutes
The most delicate pate with honey and cream, served with sweet onion jam. Recipe from the Konakovo restaurant "Stary Prichal".
1
For the pâté, quickly fry the liver in a hot pan so that it remains raw inside. Sauté the onion in 50 g of butter over low heat until light brown.
- Chicken liver: 500 g
- Onion: 120 g
- Butter: 150 g
2
Combine liver and onion, add wine and sherry vinegar, reduce, add honey and caramelize. Then pour in 200 ml of cream and reduce by half. Cool down.
- Chicken liver: 500 g
- Onion: 120 g
- Red wine: 250 ml
- Sherry vinegar: 15 ml
- Honey: 10 g
- Cream: 300 ml
3
Blend the cooled mass, add salt and 100 grams of butter, turn on the blender at maximum speed and blend until the mass temperature rises to 75 degrees. Strain through a sieve. Cool down.
- Butter: 150 g
4
Whip 100 ml of cream to soft peaks and fold into the pâté.
- Cream: 300 ml
5
For the jam, slice the onion into half rings and fry in a dry pan, then add sugar and simmer until caramel color. Then add red wine and cook the onion until fully softened. Finally, add balsamic vinegar.
- Red onion: 400 g
- Sugar: 100 g
- Red wine: 250 ml
- Balsamic vinegar: 30 ml
6
Serve with toast.