Composition / ingredients
Cooking method
1. Pate. Cut the onion into half rings, crush the garlic with a knife. Fry onion and garlic in vegetable oil until transparent. Add chicken liver, lightly fry. Pour in the milk, add spices, salt, close the lid and simmer for 5 minutes. Grind everything in a blender and put it in a deep mold.
2. Jelly. Soak gelatin in 3 tablespoons of water. Wash the plums and cranberries. Peel the plums and finely chop them. Add water, plums and cranberries to a saucepan, bring to a boil and boil over low heat for 5-10 minutes. Grind with a blender until smooth. Heat the swollen gelatin until completely dissolved and pour into the plum-cranberry mass. Mix it up.
3. Put the jelly on top of the pate, smooth it out and put it in the refrigerator to solidify. Decorate the finished pate with cranberry berries and dill sprigs.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Cranberries - 26 kcal/100g
- Plum - 42 kcal/100g
- Fresh frozen plum - 52 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken liver - 140 kcal/100g
- Nutmeg - 556 kcal/100g
