Liver pate with green jelly
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Pate made from chicken liver, it turns out very tender and tasty, and with jelly parsley it looks quite unusual, this combination of flavors complement each other.
Ingredients for Liver pate with green jelly
- Chicken liver - 500 g
- Onion - 1 piece
- Carrots - 1 piece
- Olive oil - 2 tbsp
- Salt - 1/2 tsp.
- Black pepper - 1/4 tsp
- Walnuts - 70 g
- Butter - 70 g
- Water - 1 Cup.
- Parsley - 50 g
- Water - 150 ml
- Salt - 1 depot.
- Lemon juice - 30 ml
- Gelatin - 1/2 the package.
Step by step instruction of cooking Liver pate with green jelly
Onions and carrots peel and wash. Onion cut into half rings, and carrot slices.
Fry the onions in olive oil until transparent.
Then add the carrots and washed the chicken livers.
Add a glass of water, salt, pepper and mix well. Bring to a boil, then reduce heat and simmer 25 min.
Then remove the cover and evaporate almost all the liquid.
In a blender place the walnuts.
To the walnuts add the chicken liver with onions and carrots.
Beat well in a blender until smooth. Then add the butter and beat again. Ready pie to lay out on the forms.
Let us further jelly. To do this in a blender place the rinsed parsley and add 50 ml. of water.
Cheesecloth folded into 4 layers to strain the resulting green liquid into a saucepan.
To a green liquid, add another 100 ml water, a pinch of salt, heated to 70-80 gr. add the gelatin, stir well to gelatin dissolved.
Add the lemon juice SICILIA, which is a great alternative to fresh lemons and very easy to use and mix. Pour future jelly forms on top of the pate and put into the refrigerator until firm.