For the pate:
800 g chicken liver
1 carrot
1 onion (if you like)
100 g butter (soft)
salt, pepper
a glass of milk (200 ml)
1 Pour the milk over the chicken livers and leave to stand for 30 minutes.
2. Place in a casserole dish, add the vegetables and milk
3. Season with salt and pepper and bake at 180°C for about 30 minutes.
4. Leave the pâté to cool, puree the liver with a hand blender, add the softened butter and puree until smooth.
6. Place the pâté in a mold.
7. Optionally, you can also add berry jelly on top. You can also drizzle with melted butter or eat it plain. Store the pâté in the fridge.
For the jelly:
5 g gelatine
25 ml water
200 g currants or cranberries
100 ml water
25 g sugar
1 Pour cold water over the gelatine and leave to stand for 15 minutes.
2. Mix the berries with the sugar and water, bring to the boil and boil for a few minutes.
3. Rub the cooled berries through a sieve, add the melted gelatine and mix well.
4. Pour over the pâté. Refrigerate the finished pâté for 2-4 hours until firm.
12 мар 2024
