/ Pate Beef liver paste

Pate of beef liver

Beef liver pate with pomegranate jellyToday we will prepare a classic liver pate. During the preparation of pate, we will use onions, carrots, black peppers, ground nutmeg, herbal thyme, and also add a little wine to the beef liver. The elasticity of the pâté will be provided by soft butter. In order for the pasty to have a festive look, decorate it with jelly from pomegranate juice. Sweet and sour taste of jelly will give a unique shade to your pate.

  • Beef liver 800g
  • Carrot 1 pc.
  • Gelatin 2 tsp.
  • Pomegranate juice 250 ml
  • Vermouth 80 ml
  • Nutmeg ground 3 g
  • Black pepper powder 3 g
  • Thyme (Thyme) fresh 3 g
  • Salt 5 g
  • Flour, wheat 50 g
  • Butter 135 g
  • Onion 2 pcs.
  • Step 1 To cook the pate, you need to take beef liver, onions, carrots, butter, flour, salt, thyme, black pepper, ground nutmeg, wine, pomegranate juice, gelatin.
  • Step 2 Liver wash, clean, cut into slices.
  • Step 3 Melt 15 g of butter. Slice the onion into cubes. Passer it for 1 minute.
  • Step 4 Slices of the liver roll in a small amount of flour, mix with fried onions, fry until red.
  • Step 5 Add the cubes of carrots (you can rub on the grater), salt, spices. Stew for 5 minutes. Add wine, hold on the fire for another 30 seconds. Remove from the plate. Cool down.
  • Step 6 Pure the liver with the vegetables in a blender. Add soft oil. Stir.
  • Step 7 Prepare the soup: lay the food film in it. Paste the pate in the soup. Put in the refrigerator for 6 hours.
  • Step 8 Pomegranate juice is heated. Dissolve gelatin in it. Strain. Cool down.
  • Step 9 Pour the gelled juice on top of the pâté. Put in the refrigerator for 2 hours. Carefully remove the pate with the film. Put the pate on the dish. Remove the film. Serve the pate to the table chilled.
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