Chicken liver pate with cranberry jelly
10 servings
60 minutes
In the old days, pates were packed in clay molds and sealed with melted fat so that the surface would not dry out, because fat is a good preservative. Nowadays, few people prepare pates for six months in advance, freshness is valued higher than thriftiness, but nevertheless, wrapping the pate in some beautiful clothing like fruit jelly would be appropriate. This type of serving looks formal and restaurant-like, and removes the feeling of fat from the liver. And not only fresh berries, but also berries mashed with sugar or even jam - cranberry or currant - can become the material for creativity .
1
Take the butter out of the fridge in advance to soften it.
- Butter: 100 g
2
Pour the cranberries into a saucepan, add a cinnamon stick, and cook over low heat until the berries start to burst.
- Cranberry: 150 g
- Cinnamon sticks: 1 piece
3
In a deep skillet, melt 1 tablespoon of butter.
- Butter: 100 g
4
When it starts to bubble, add thyme and liver, increase the heat and fry for 5 minutes to keep the liver pink inside.
- Thyme: 2 sprigs
- Chicken liver: 500 g
5
Transfer the liver with the butter and meat juices from the pan to a plate, removing the thyme sprigs.
- Thyme: 2 sprigs
6
Peel and slice the onion thinly.
- Onion: 2 heads
7
Add another tablespoon of butter to the pan, melt it, and add the onion. Reduce the heat to low, add the onion, and simmer until transparent without letting it brown.
- Butter: 100 g
- Onion: 2 heads
8
Put the liver in the blender with butter and juices, add onion and half of the cranberries.
- Chicken liver: 500 g
- Butter: 100 g
- Onion: 2 heads
- Cranberry: 150 g
9
Add all the remaining butter and blend everything into a smooth mixture.
- Butter: 100 g
10
If the pâté is too thick, add a little chicken broth.
- Chicken broth: 120 ml
11
Mix, salt, and pepper, then place in a serving dish or divide into jars.
- Salt: to taste
- Ground black pepper: to taste
12
Prepare cranberry jelly. Soak gelatin in 3 tablespoons of water. Heat the gelatin in the microwave for 10 seconds and stir.
- Gelatin: 1 teaspoon
13
Remove the cinnamon stick from the remaining half of the cranberries, add honey, 100 ml of water, and heat until boiling, then strain.
- Cranberry: 150 g
- Cinnamon sticks: 1 piece
- Honey: 1 tablespoon
- Chicken broth: 120 ml
14
Add gelatin and mix thoroughly. If there are lumps, strain through a fine sieve.
- Gelatin: 1 teaspoon
15
Let the jelly cool, carefully pour it over the pâté, and refrigerate for at least 4 hours.
16
Serve with your favorite bread.
