 |
| Chicken liver pate and onion jam |
Looking for Chicken liver pate recipe?
Chicken liver pate with onion jam is simple recipe
for delicious appetizer for chresmiss dinner and every Special event
Chicken liver pate with onion jam is simple recipe
for delicious appetizer for chresmiss dinner and every Special event
Ingredients:
1 kg chicken livers clean tendons
3 red onions, sliced
200 gr of butter
3 tablespoons canola oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons sherry or cassis liqueur
3 red onions, sliced
200 gr of butter
3 tablespoons canola oil
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons sherry or cassis liqueur
Onion jam
1 Kilo sliced red onion
1 cup brown sugar
1 / 2 cup dry red wine merlot
1 cup brown sugar
1 / 2 cup dry red wine merlot
Preparation:
Chicken Liver Pate
Heat in the pan 50 g butter and oil, add the onions and fry until golden light, add the livers and fry, stirring for about two minutes upside down and fry for another minute, move into a bowl to cool, later pour the liquid accumulated in bowl, transfer the livers and onion in food processor, add the salt, pepper, liquor and butter. process till get smooth paste
pad the loaf pan with plastic wrap, leave margin on both sides of the pan. scatter fragments of pistachio or cashews for those who like
pour the chicken liver pate into the pan and align the pate, dont press too hard. close at the edge of the plastic and put in refrigerator for 24 hours before serving.
pad the loaf pan with plastic wrap, leave margin on both sides of the pan. scatter fragments of pistachio or cashews for those who like
pour the chicken liver pate into the pan and align the pate, dont press too hard. close at the edge of the plastic and put in refrigerator for 24 hours before serving.
Onion Jam
Put the onions in a pot add the sugar stirring until sugar dissolves, add the wine, low the heat and cook until all liquid has evaporated, transfer into a jar or bowl to cool and serve together with the chicken liver pate
Put the onions in a pot add the sugar stirring until sugar dissolves, add the wine, low the heat and cook until all liquid has evaporated, transfer into a jar or bowl to cool and serve together with the chicken liver pate
0 comments :
Post a Comment