Liver pate with orange jelly

A wonderful recipe for chicken liver pate with spices. I really love all kinds of spreadings on bread - pates, mousses, creams, etc., so when I saw this recipe on the Internet, I couldn't pass it by :). The pate turned out to be very tender, citrus jelly pleasantly complements it, but even if you just cook the pate, it will not leave you indifferent! Try it, I hope you like it!

Irisha

The author of the recipe

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Composition / ingredients

servings:

Chicken liver (I have a mixture of chicken and rabbit)

450

Butter

100

Onion (1 small onion, but you can add more)

Table salt (or to taste)

0.5

Ground hot pepper (or to taste)

0.2

Nutmeg (pinch)

to taste

Thyme, thyme (pinch)

to taste

Vermouth (can be replaced with cognac or brandy)

Orange juice (juice from 1-2 oranges)

120

Gelatin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 13 g

Fats 45 % 14 g

Carbohydrates 13 % 4 g

200 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

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Thinly slice the onion.The liver is washed, cleaned and arbitrarily cut into small pieces. Melt 1 tablespoon of butter in a frying pan. We send the onion to the frying pan and fry over low heat until soft (about 3 minutes). Increase the fire and add the liver, simmer for about 7 minutes. Fill the liver with salt, pepper, thyme and nutmeg. Mix well and pour in the vermouth, simmer for about 1 more minute. The resulting mixture is sent to a food processor and crushed, add soft butter and beat everything thoroughly. The resulting pate is transferred to a mold and sent to the refrigerator until it hardens. When the pate "grabbed" we prepare jelly. Squeeze the juice from the orange (filter if desired), add gelatin and leave for 10 minutes. Heat the juice until the gelatin is completely dissolved. Let it cool down and pour it over our pate. We send it to the refrigerator until the jelly is completely solidified. Bon appetit!