Chicken liver in the style of foie Gras
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And if we do not wipe our foie Gras? Did some digging in the literature and the Internet, I found many interesting things. In one article I read that foie Gras should be prepared only from specially liver of fatted geese, and try it only in France, but what is sold here, made from duck liver and has a "village y" taste... And the other (good people) wrote that foie Gras can be prepared from any of the liver, and even pork. Thanks, calmed my conscience... And then played out my fantasy, experimented a few times, picking up ingredients and practicing the technology. I want to introduce you to the seventh version of my labors...
Ingredients for Chicken liver in the style of foie Gras
- Chicken liver - 1 kg
- Butter - 200 g
- Honey - 1 tbsp
- Vinegar - 35 g
- Gelatin - 3 tsp.
- Pepper white - 0.5 tsp.
- Salt - 1 tsp.
- Dry red wine - 60 g
Step by step instruction of cooking Chicken liver in the style of foie Gras
Chicken liver clear from the films and fat, my. Do not cut!
Take a large bowl, pour water in it put the smaller bowl in it put the butter.
When the water in a large bowl, boiled in melted butter, put the liver, approximately one-third of the total number, it is necessary that it was covered with oil. Cover with a lid and tormented the liver in a water bath for 30 minutes (boiling water). Water in a large bowl must be above the level of the liver with the butter in a small bowl. After half an hour take out the liver with a slotted spoon, put in the same oil the next batch.
While the liver and then mix balsamic vinegar with honey.
Gelatin fill with two tablespoons of wine, it is already swelled. The wine I used full-bodied, like a Cabernet..
The liver has protomelas, now all beat in a blender or processor - liver, balsamicznym vinegar with honey, swollen gelatin, salt, freshly ground pepper, the wine and the clarified butter (it is carefully collected with a spoon from the surface of liquid remaining in a small bowl). 4-5 tablespoons of oil reserve, they will need us later.
Here is a whipped pate. Try, maybe it needs more salt...
Then spread the paste in small jars for the amount of product I use 4 cans 250 ml, leave to the top about 3 cm, pour a tablespoon of melted butter. Pate slightly rise, therefore, banks to the top not filled. Put the cans in hot water, cover with lids, and sterilize them for 25-30 min. from boiling water. Ostavljam to cool in the same water, closing the cap tightly already. Put into the fridge for 48 hours.
Such a pate can be stored in the refrigerator for quite a long time. It is possible to prepare in advance for the feast, and indeed it is a wonderful snack. just in case...
and a little freaky...