EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

Chicken liver pate'

Updated: Jun 20

  • 500 g chicken liver

  • 1 onion (100-120 g)

  • 1 tsp salt

  • 150 g butter, softened

  • 2 tbsp cognac or whisky

  • 1 tsp nutmeg

  • 1 sprig of thyme

  • 2 tbsp vegetable oil

  • 100 ml pomegranate or cranberry fresh juice

  • 1 tsp gelatin

  1. Chop the onion and fry in the oil until translucent. Add the liver, thyme, and fry for about 3 min., stirring occasionally. When there is no more signs of blood from the liver, add 2 tbsp of cognac or whisky, nutmeg and salt and cook for another 2 min.

  2. Grind everything in a blender with butter until smooth. Place the liver pate in the mold so that at least 1 cm remains to the edge.

  3. (Optional) Soak 1 tsp of gelatin in a warm unsweetened pomegranate or cranberry juice for 20 minutes. Pour the jelly on the top of pate and refrigerate for an hour.


Chicken liver pate'

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