Chicken liver pate'

• 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'