Chicken Liver Pâté with Pomegranate Jelly
Appetizers • French
Description
Chicken Liver Pâté with Pomegranate Jelly
Ingredients
- Chicken Liver 30 oz
- Butter 5 oz
- Onion 1 head
- Thyme to taste
- Nutmeg a pinch
- Four Rice Blend a pinch
- White Vermouth 5 fl oz
- Salt to taste
- Black Pomegranate Molasses 5 fl oz
- Gelatin 1 tablespoon
- Pomegranate Seeds 1 tablespoon
Step-by-Step Guide
Step 1
Wash the chicken liver and dry it (I drained it in a colander to let all the liquid drip off).
Step 2
Peel and finely chop the onion.
Step 3
In a skillet, heat 50 grams of butter, add the onion, and sauté, stirring, for a couple of minutes.
Step 4
Add the liver, season with thyme, nutmeg, and crushed pepper (crush the pepper in a mortar beforehand), and salt.
Step 5
Sauté, stirring, for 4-5 minutes, then pour in the vermouth and sauté for another minute.
Step 6
Transfer the liver to a suitable container (do not add the liquid released during cooking).
Step 7
Purée with a blender.
Step 8
Add the softened butter and blend again until smooth.
Step 9
Transfer the pâté to a suitable container and refrigerate for 5-6 hours.
Step 10
Dissolve 1 tablespoon of instant gelatin in 100 ml of hot water. Stir until completely dissolved, add the pomegranate juice (add sugar to taste if needed). Mix and refrigerate.
Step 11
After an hour, pour the pomegranate jelly over the surface of the chilled pâté. Refrigerate until fully set.
Step 12
Garnish with pomegranate seeds. Serve sliced with rye bread, crackers, or crisps.
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