The recipe for "Chicken liver pate with cranberry jelly":
For jelly (optional):
- Frozen cranberries - 150 g
- sugar - 2 teaspoons with an average slide
- lime juice (or lemon) - 1/2 tablespoons
- zhelfiks (type 3: 1) - 8 g
- raspberry or other berry liqueur (optional) - 1/2 Art. spoons
For the paste:
- chicken liver - 550 g fresh chilled or about 380 grams. boiled
- laurel (for cooking the liver) - 1-2
- Black pepper (to cook the liver) - 7-10 peas
- onions (preferably white) - 170 g
- Butter - 50 g
- carrot - 1 small (weighing about 90 g)
- refined sunflower oil, odorless - 1-1,5 st. spoons
- Brandy - 15 ml
- salt - 1 teaspoon without slides (for cooking liver) + 1/2 tsp or to taste (for paste)
- ground black or a mixture of 4 kinds of pepper to taste
- white or brown bread to feed
Step by step recipe for cooking
Cook the chicken livers. I do it this way: put a pan on medium heat (about 2.5 liters in volume) packed with about cold, preferably filtered water. When the water starts to boil in it, I spread it chicken liver, previously washed from the residues of bile and blood clots under cool running water. I bring the contents of the pan to rapid boil, carefully removing the resulting foam durshlachnoy spoon and mix gently a couple of times pieces of liver, so they do not stick to each other and do not stick to the bottom. Cook over medium heat, cover the pan loosely covering a total of 30 minutes. At the same time 15-20 minutes after boiling in a pan add 1-2 bay leaves, 7-10 peas of black pepper and 1 h. Spoon of salt hills. Cooked liver Remove from the heat, close the lid tightly and completely to cool in the broth (if it's cold outside, it exhibited to accelerate the cooling process on the balcony). If you want to make pate the next day, after cooling to room temperature, remove the pan from the liver and broth in the refrigerator (but to delay the preparation of foie stoit not - it is better to keep within 6-8 hours).
For jelly cranberries put in a beaker andthaw for 15 minutes at room temperature, and then gently crush wooden tolkushkoy. If that is you do not, you can chop the fruit blenders. Fill the beaker to cool berries, preferably filtered water so that the volume of the whole weight reached 300 ml. Stir it for 1 hour. Spoonful of sugar, add 1/2 Art. tablespoons lime juice (or lemon) and mix.
Pour the entire contents of the cup into the metalthe skillet or pan with a thick bottom, drain the berries through a sieve with a liquid (oil cake in a recipe is not required, but it can be added, for example, in compote or hot tea - to taste).
In a separate small container, mix 1 hour. spoon with a mean slide sugar 8 gr. zhelfiksa vsypte and all this in a saucepan / pan with cranberry juice and water. Place the berry mixture over medium heat and bring to a boil, stirring constantly with a spoon. Cook after boiling for 3 minutes, then fire under a skillet / pan switch off, add the berry mixture 1/2 Art. spoon berry liqueur (optional) and stir.
Pour all into a container of about 17 cm O (to layerFuture jelly was 5.8 mm thick). Cool mixture to lukewarm state at room temperature, then close with plastic wrap and store in the refrigerator up to a full point and use.
Proceed to cook pate. In advance (for 2-3 hours before), remove the butter from the refrigerator, so that it becomes very soft, creamy, either directly soften before cooking it in the microwave. Also crude boil carrots until tender (easily pierced with a sharp knife), which can take about 20 minutes, then drain the water from her vegetable and cool at room temperature.
Onions clean, rinse with cool runningwater and cut into small cubes. Put a small pan on medium heat, pour on it a little bit (about 1-1,5 st. Tablespoons) of refined sunflower oil, odorless and fry the onion in it until soft (easily pierced with a knife) and transparency, stirring occasionally to avoid burnt. Let onions cool slightly.
Carrot peel, cut off the tips of her.In a blender chop chopped into several pieces of carrots and fried onions, and then portions start to report to him the liver (after removing the pieces from the remnants of the veins and bile ducts, if any), each time refining the contents of the blender container.
Add half the liver, pour cognac, againchop weight, then put the rest of the liver and chop all finally (after robbing the sides of the blender bowl escaped his knife slices ingredients).
As a result a homogeneous liverweight, to shift it into a clean bowl bigger. Put it softened butter, salt, pepper and mix everything with a spoon until smooth. Massa should get a medium thickness.
Cool the pie, remove it for an hour or two inin a closed container refrigerator (in the bowl, where you have kneaded, or other convenient container size), and then apply to the table and smeared on the taste of bread slices. If you wish to make a paste as shown in the final image, cool it completely (preferably 6-12 hours) and will be served, in the form of roses squeezing of culinary syringe with a star-shaped nozzle on the bread slices.
Then decorate each sandwich / canapésa small amount of jelly, if desired - carved using curved molds (see the final picture to the recipe.). And serve snacks to the table. Bon Appetit!