Pate with cranberry jelly
90 30 минут 8 порции
The easiest to prepare pate with fine silky texture, not too fatty, complemented by a spicy sour-sweet hint of cranberry jelly.
for New Yearfor Easterfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Pate with cranberry jelly
- Chicken liver - 650 g
- Carrots - 1 piece
- Onion - 1/2 PCs
- Leek - 1/3 PCs
- Butter - 70 g
- Broth - 50 ml
- Rosemary - to taste
- Thyme - to taste
- The mixture of peppers - to taste
- Bay leaf - 2 PCs
- Allspice - 3 PCs
- Roots - 1 tbsp
- Salt - to taste
- Cranberry - 150 ml
- Sugar - to taste
- Gelatin - 2 PCs
- Water - 150 ml
Step by step instruction of cooking Pate with cranberry jelly
Onions and leeks finely chop and fry in butter. In the process of prisolit and pepper.
All the ingredients grind in a blender and process adding the butter, broth, thyme and rosemary.
Two leaves of gelatine to soak in cold water. The cranberries add water, boil, crush, add sugar to taste and cook for a few minutes until it dissolves. RUB through a sieve.
Add the softened gelatin to the sauce, warm the mixture until it is completely dissolved and cool. Pate to put into molds.
Decorate with whole berries cranberry, /you can still sprinkle with rosemary/, pour the jelly and cool.
The pate was very tasty and tender. Sweet-and-sour hint of cranberry jelly added famous dish spicy.
A delicious combination turned out with the white pickled mushrooms.