Name: Pumpkin and liver pate with jelly
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Yield: 6
Ingredients: Pork liver - 500 gram; Milk - 200 Ml; Vegetable oil - 3 tbsp; Juice - 200 Ml; Shallot - 3 PC.; Butter - 2 tbsp; Salt - 1 pinch; Black pepper - 1 pinch; Apple juice - 150 Ml; Gelatin - 2 PC.

Ingredients for - Pumpkin and liver pate with jelly

1. Pork liver 500 gram

2. Milk 200 Ml

3. Vegetable oil 3 tbsp

4. Juice 200 Ml

5. Shallot 3 PC.

6. Butter 2 tbsp

7. Salt 1 pinch

8. Black pepper 1 pinch

9. Apple juice 150 Ml

10. Gelatin 2 PC.

How to cook deliciously - Pumpkin and liver pate with jelly

1 . Stage

Chop the liver coarsely and pour the milk, leave it for half an hour, maybe more. In this way, all the bitterness goes out of the liver.

2 . Stage

In vegetable oil lightly fry the peanuts, add the onion and continue to fry until golden.

3 . Stage

Then pour in the pumpkin juice, reduce the heat and simmer until the excess moisture has evaporated. Season with salt and pepper.

1. Stage. Pumpkin and liver pate with jelly: Then pour in the pumpkin juice, reduce the heat and simmer until the excess moisture has evaporated. Season with salt and pepper.

4 . Stage

Cool and mince through a meat grinder a couple of times. Then add the butter and mix it well into the pâté.

5 . Stage

Spread into molds and put in the refrigerator.

6 . Stage

Pour cold water over the gelatin, I have a plate of instant gelatin. On each package are written proportions, for how much liquid the pack is designed. If you use regular gelatin, then you need about 7 grams and pour about 50 ml of water.