😋 Liver pate with cranberry marmalade
500 g liver (1 lb + 1.8 oz, chicken or turkey)
1 onion
1 carrot
100 g butter (3.6 oz)
20 ml vegetable oil (0.7 fl.oz)
1 hard-boiled egg
20 ml brandy (0.7 fl.oz)
salt (to taste)
pepper (to taste)
😋 Prepare the pâté.
1. Wash, dry liver, cut into small pieces.
2. Dice carrot and onion.
3. Fry liver in oil mixture, salt and pepper.
4. Put ready liver in a bowl, add brandy to the juice left in the pan, boil it for 3-4 minutes. Add to the liver.
5. Fry carrots and onions in the oil mixture, salt.
6. Beat liver, vegetables, egg and oil in a food processor until smooth.
7. Rub the pate through a sieve, transfer to a pastry bag.
8. Spread the pâté on 2/3 of the molds, flatten.
Cranberry Marmalade:
100 ml cranberry puree (3.3 fl.oz)
50 ml water (1.7 fl.oz)
1 g agar-agar (1.5 tsp.)
30-40 g sugar (1-1.5 oz)
🍒Prepare cranberry marmalade.
1. Combine the cranberry puree and water, sugar and agar-agar. Stir and with constant stirring bring to a boil.
2. Bring to the boil for a few minutes and while the marmalade is hot, pour into molds over the pâté.
3. Place the molds in the refrigerator for 2 to 3 hours.
Serve with the buckwheat baguette.