Chicken liver pate with currant jelly

Category: Cold meals and snacks
Chicken liver pate with currant jelly

Ingredients

chicken liver 800 g
butter 100 g
cream (preferably fat) 150 g
sweet dessert wine 2-3 st. l.
garlic 2 tooth
sage 2 tbsp. l.
freshly ground black pepper taste
black currant 2 handfuls
gelatin 2 sheets
water Little
sugar 0.5 tbsp. l.

Cooking method

  • Melt the butter in a large skillet and fry the liver in it for 5 minutes. Then add chopped garlic, sage and pepper and continue to fry the liver for a few more minutes. I did not add sage because I did not have it, instead I added a pinch of nutmeg.
  • Chicken liver pate with currant jelly
  • Transfer everything to a blender and punch. Pour in cream and wine (I have a Bouquet of Abkhazia), break through again.
  • Divide the pate into the tins and flatten. Cover the molds so that the pate does not wind. At this stage, it will be a little watery.
  • Chicken liver pate with currant jelly
  • Soak the gelatin leaves in cold water for 5 minutes. You can use regular gelatin or cake jelly. Pour the currants into a saucepan, mash, add sugar and pour in a little water. Boil for a couple of minutes. Remove from heat and rub through a sieve or colander. Add gelatin leaves and stir until dissolved.
  • Chicken liver pate with currant jelly
  • Pour the jelly onto the pate (you can add a few whole berries), cover with foil and refrigerate for at least 1 hour. During this time, the jelly will harden, and the pate will acquire the desired consistency.
  • Chicken liver pate with currant jelly
  • The pate turns out to be delicate, very tasty with a wonderful aroma. Currant jelly gives it a spice.
  • Chicken liver pate with currant jelly

The dish is designed for

5 molds

Cooking program:

stove, blender

Note

This is one of my favorite pate recipes. Initially, it was supposed to be with raisins, the recipe is also interesting and very tasty, but at my house not everyone likes raisins, or rather my daughter simply cannot stand it, calling it "rotten grapes". So I had to change the recipe a little, but this made it even more interesting. In addition to currants, I also made with cranberries and cherries, it was also very tasty. Hope you like it too!

Borisyonok
julia007, Yulia
Interesting combination ... never did that ... gotta try!
Thanks for the recipe! I took it to the "bins"!
julia007
Borisyonok, Elena, You are welcome! Hope you like it!
Tanyulya
Yuliahow beautiful !!! I certainly won't try this, but I think the combination is cool
Trishka
julia007, Julia, what an interesting recipe: girl_claping:, thanks, I took it to!
Bridge
Yulechka, a very interesting combination. Perfect presentation for the festive table. Or you can cook and give in a large beautiful form or in a pretty transparent jar.
please
Wow! Real cake cutaway
Merri
Yulia, gourmet gourmand!
Tumanchik
Yulechka, how deliciously delicious it is! Thanks for the tasty treat!
Matilda_81
HERE is the recipe !!! I already smell the aroma through the monitor !!!!!!
julia007
Tanyulya, Tatyana, Thank you! Jelly and pate really go well together, but if the jelly is embarrassing, then one pate is also very tasty.
julia007
Trishka, Bridge, please, Merri, Tumanchik, Matilda_81, Thank you very much! I am very glad that you liked the pate, I am very pleased!
please
Quote: julia007
glad you liked the pate
So how can such beauty leave you indifferent?
SchuMakher
Yul, delicious! And it will also be filipersovo with lingonberry, probably
Matilda_81
Quote: ShuMakher
Yul, delicious! And it will also be filipersovo with lingonberry, probably
to be exact !!!!
julia007
SchuMakher, Masha, Thank you! I haven’t tried it with lingonberries, there’s none in the bins. My husband only carries cranberries from the north, he needs to be stressed about cranberries.
kirpochka
Yulia, Very interesting recipe !!! In the context it looks gorgeous !!! Bookmarked !!
julia007
kirpochka, I am very glad that I liked the pate!
A.lenka
julia007, Julia, bookmarks! Now there is no chicken liver. Will appear - I will definitely!
Thanks for the recipe
julia007
A.lenka, Elena, To your health! I will be glad if you like it!
kirpochka
Yulia, I look, I look, and here's the question I had - how to put the pate with jelly on the bread, so that it is as beautiful as yours? Is there a secret ??))
julia007
kirpochka, Nataliya, I just neatly went through the shape with a knife and turned the pate on a cutting board, cut out the bread and put the pate on it. But you can make it even easier, pour the pate immediately into the culinary ring, if you use it right away.
kirpochka
Quote: julia007
immediately pour the pate into the culinary ring,
I also thought about it))) Thank you !!!
Kisena
Julia, what a treat !!! I made your pate! Only about the salt I did not find, I added a bit of salt, but did not add salt, added salt on top! Delicious!!! I will definitely cook more! I'll run a plus sign for you
julia007
Kisena, Nataliya, I am very glad that I liked the pate! : a-kiss: No prescription salt required, but you can add salt if you want.
Smurf
Thanks for the recipe. Very appetizing!
julia007
Larissa, You are welcome! To your health!

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