Pate of beef liver with pomegranate jelly Today we prepare the classic liver pate. During the preparation of pate, we will use onions, carrots, black peppers, ground nutmeg, herbal thyme, and also add a little wine to the beef liver. The elasticity of the paste will give a soft butter. In order to have a pasty look, decorate it with jelly from pomegranate juice. Sweet and sour taste of jelly will give a unique shade to your pate.
Ingredients:- Beef liver 800g
- Carrot 1 pc.
- Gelatin 2 tsp.
- Pomegranate juice 250 ml
- Vermouth 80 ml
- Nutmeg Ground 3 g
- Black pepper powder 3 g
- Thyme (Thyme) fresh 3 g
- Salt 5 g
- Flour, wheat 50 g
- Butter 135 g
- Onion 2 pcs.
- Step 1 To cook the pate, you need to take beef liver, onions, carrots, butter, flour, salt, thyme, black pepper, ground nutmeg, wine, pomegranate juice, gelatin.
- Step 2 Liver wash, clean, cut into slices.
- Step 3 Melt 15 g of butter. Slice the onion into cubes. Passer it for 1 minute.
- Step 4 Slices of liver roll in a small amount of flour, mix with fried onions, fry until rouge.
- Step 5 Add the cubes of carrots (you can rub on the grater), salt, spices. Stew for 5 minutes. Add wine, hold on the fire for another 30 seconds. Remove from the plate. Cool it down.
- Step 6 Pure the liver with the vegetables in the blender. Add soft oil. Stir.
- Step 7 Prepare the soup: lay the food film in it. Paste the pate in the soup. Put in the refrigerator for 6 hours.
- Step 8 Pomegranate juice is heated. Dissolve gelatin in it. Strain. Cool it down.
- Step 9 Pour the gelled juice on top of the pâté. Put in the refrigerator for 2 hours. Carefully remove the pate with the film. Paste the pate on a plate. Remove the film. Serve the pate to the table chilled.