Recipe "Pate farm chicken liver with marmalade of red gooseberries and currants":
- 1 kg farm chicken liver
- 250 g of 33% fat cream
- 2 eggs
- 2 shallot bulbs
- 3 cloves garlic
- 100 g butter
- 1 teaspoon freshly ground white and pink pepper
- 1/2 teaspoon freshly ground nutmeg
- 80 ml Marsala
- 2 teaspoons salt
- For marmalade:
- 350 g of red gooseberry
- 80 grams of red currant
- 70 ml balsamic vinegar
- 70 g of sugar cane
- 1 teaspoon of agar
- a pinch of salt
- 1/4 tsp oregano
- 40 g butter
1 h 25 min
The complexity of cooking
Meeting with friends, Birthday, Breakfast, Lunch, New Year, Lunch, Picnic
blender, oven / oven
Step by step recipe for cooking
Wash, dry the liver, cut into medium-sized pieces.
Chop the onion, garlic. Preheat a cast-iron pan 2 tablespoons butter, onions, garlic, sugar, sauté until sugar is dissolved, pour the Marsala, cook until the wine has evaporated by half.
Put in the bowl of a food processor liver, cream, eggs, onions, garlic, ground nutmeg, salt and pepper. Grind into a puree.
Preheat oven to 160 C. Grease with butter ceramic molds. Pour the paste for molds, sprinkle with freshly ground nutmeg and pepper. Place the molds in a roasting pan, pour hot water until the middle of molds. Bake for 40 minutes.
At this time, prepare a marmalade of redgooseberry. Berries red currants and gooseberries wash, dry. Red currants cleaned of twigs and set aside, gooseberries cleaned from tails. Absorb gooseberries in a pan, add sugar, balsamic vinegar, oregano, a pinch of salt, knead a spoon berries, boil until sugar is dissolved. One teaspoon of agar pour a glass of hot water, pour in gently gooseberries, stir, add pepper and a little boil, whisk blender until smooth.
Take the pie out of the oven and cool completely. Share on plowing red currant berries, gooseberries pour, put into the refrigerator until the sauce will harden to a state of marmalade.
If you have any molds with paste, you can melt the butter, wait until it has cooled to room temperature and pour the paste.