27.07.2022
Ingredients
| № | Title | Value |
|---|---|---|
| 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. |
Cooking
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.
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.
7 . Stage
Heat the juice until hot and send the swollen gelatin. Stir and cool. Pour into molds and leave for half an hour in the refrigerator.
8 . Stage
Bon appetit!
