Chicken Liver Pâté with Cranberries
Description
It's suitable for both holidays and everyday meals. Pâté with cranberries is an amazingly delicious and original appetizer, served in clear glasses or dessert cups. For preparation, it's best to use tender chicken liver, which doesn't require prolonged heat treatment. For the sweet-and-sour jelly, fresh or frozen cranberries work well. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pâté.
- 2
Step 2
Rinse the chicken livers, remove the veins and fat.
- 3
Step 3
Peel the onion and dice it. Fry in vegetable oil until golden brown.
- 4
Step 4
Add the liver to the onions and fry until cooked over medium heat.
- 5
Step 5
It is important not to overcook the liver. Pierce it with a knife, and if the juices run clear, the liver is ready. Season with salt and pepper and add nutmeg.
- 6
Step 6
Blend the liver in a blender, gradually adding cream until the pâté reaches the consistency you want.
- 7
Step 7
For the cranberry purée, place the frozen cranberries in a saucepan (set aside a few berries for garnish). Add 30–50 milliliters of water and sugar, and simmer for several minutes.
- 8
Step 8
In the prepared pâté molds, spread cranberry puree on the bottom.
- 9
Step 9
Spread the pâté on top and smooth it out.
- 10
Step 10
Melt the butter and pour it over the pâté. Garnish with cranberries and rosemary leaves. Refrigerate for 1–2 hours.
- 11
Step 11
A delicious, aromatic chicken liver pâté with cranberries is ready; serve it with white or black bread.