Pumpkin and liver pate with jelly
Date icon - Master recipes 27.07.2022
5 Views icon - Master recipes
Recipe information Information icon - Master recipes
Recipe Icon - Master recipes
Cooking:
1 hour 40 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Complexity:
Middle
Recipe Icon - Master recipes
Calorie content:
7.75
Recipe Icon - Master recipes
Carbohydrates:
0.24
Recipe Icon - Master recipes
Fats:
0.31
Recipe Icon - Master recipes
Squirrels:
0.95
Recipe Icon - Master recipes
Water:
5.31

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.

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.

1. 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. 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.

1. 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.

1. 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.

1. 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.

1. 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!

1. Stage. Bon appetit!