Delicious, but by default not very presentable, liver pate can be turned into a festive and appetizing snack thanks to a bright layer of cranberry jelly. The berries are suitable both frozen and fresh, and the liver is not only chicken, but also beef and pork.

We follow the standard procedure for preparing pate - fry the liver pieces with onions and puree the mass to obtain a fine, silky texture. But for greater tenderness, first add a portion of milk cream to the liver. In this form, the pate turns out perfect - a light, “airy” liver mass, which is complemented by a pleasant and unobtrusive aftertaste of berry jelly.

Ingredients:

• chicken liver - 500 g;
• onion - 1 pc.;
• cream 20% - 200 ml;
• butter - 50 g;
• vegetable oil (for frying) - 2-3 tbsp. spoons.

For the jelly:

• cranberries - 250 g;
• sugar - 40 g;
• gelatin - 8 g.

Chicken liver pate recipe with photo

1. We wash the liver in cold water and dry it slightly. Cut into medium-sized pieces, removing fat layers if necessary. Heat a large frying pan/saucepan with vegetable oil, lay out clean pieces in one layer.
   
2. Fry the liver for 2-3 minutes over high heat (until the underside turns light), then turn the pieces over. Keep at high temperature for a couple more minutes.
   
3. Add peeled and finely chopped onion to the semi-finished liver. Fry over high heat for 2-3 minutes with constant stirring.
   
4. Then steam the contents of the frying pan for 10-15 minutes over low heat under the lid, bringing the liver until fully cooked and the onion until thoroughly softened. During this time, periodically stir the liver-onion mixture to avoid burning.
   
5. Season with salt/pepper, and then pour cream into the prepared liver. Stirring, keep on low heat for 3-5 minutes. The liquid cream should thicken slightly.
   
6. Transfer the liver with cream sauce into a convenient bowl, add soft butter at room temperature. Using an immersion blender, grind until smooth and minimally grainy. Taste for salt/pepper, adding spices if necessary.
   
7. Fill the containers with the prepared liver pate (you can take one large one or several small ones). We tamp and level the surface. Don't forget to leave some free space on top for a layer of jelly. Cool the pate at room temperature.
   

   Jelly for liver pate recipe

8. Place the cranberries into a small saucepan. To “soften” the strong acid of the berries, add sugar.
   
9. Pour in 250 ml of water and bring to a boil. Cook for 10 minutes over low heat.
   
10. Strain the cranberry broth and cool.
    
11. Pour gelatin into 60 ml of water. Leave to swell for 10 minutes or for the time indicated in the instructions. Then heat until the powder dissolves (do not boil!).
    
12. Add gelatin to cranberry juice and stir. Pour the gelled cranberry solution into the molds with the pate. Place in the refrigerator until the jelly hardens.
    
13. Decorate with berries and herbs and serve liver pate with cranberry jelly!
    
14. A slice of bread with the most delicate pasty mass in a glossy “edging” - beautiful and very tasty! Chicken liver pate is ready!
    

Bon appetit!

The pate turns out to be very original, tender and tasty. I came across the cranberry idea while browsing culinary sites.

Necessary:
Chicken liver 800 grams. I strongly recommend taking chicken liver, as it produces the most tender pate. Although, in principle, you can take any liver.
Milk
Whether the cranberries are fresh or frozen doesn’t matter.
Onion
Carrot
Garlic
Sugar
About one and a half teaspoons without top of cognac gum (you can use gelatin, but I didn’t have it).
Salt
Nutmeg
Freshly ground pepper
Cream
Butter - 80 grams

We wash the liver, remove excess films, and check for the absence of bile ducts.

Pour in a glass of milk somewhere to almost completely cover the liver and leave to soak for a couple of hours. This way the bitterness will go away from the liver and it will be sweeter and more tender.

Thaw the cranberries (I used frozen ones), and reserve some for decoration.

Let's boil the rest a little.
Add water so that the water barely covers the cranberries. Cook for about 7-10 minutes. Let cool.

We wipe what we get through a sieve. It turns out like this.

Put it back on the fire, add cognac gum, mix thoroughly.

Add sugar to taste. I took about 300 grams of cranberries, all of which took me 4 tablespoons of sugar.

Finely chop the onion (about two small heads) and sauté.

Cut a couple of cloves of garlic into circles and add them to the onion.

Add some grated carrots.

When the liver is ready for frying, remove it from the milk (we no longer need it) and fry it in butter. Definitely creamy, it will also add sweetness and aroma to the liver. Fry for a very short time, literally 7-10 minutes, so that the liver does not become hard, but remains tender.

Process the sautéed vegetables in a blender or meat grinder.

It turns out like this.

We also pass the cooled liver through a blender.
Add spices to taste. Pour in the cream. Mix everything with vegetables.

Add softened butter there. Mix everything thoroughly. Already delicious. Don't eat unprepared pate!

We spread the pate into the molds in a thin layer. Let's level it up.

For the jelly (optional):

• frozen cranberries - 150 g
• granulated sugar - 2 tsp. with medium slide
• lime (or lemon) juice - ½ tbsp. l.
• zhelfix (type 3:1) - 8 g
• raspberry or other berry liqueur (optional) - ½ tbsp. spoons

For the pate:

• chicken liver - 550 g raw chilled or about 380 g. boiled
• bay leaf (for cooking liver) - 1-2
• black peppercorns (for cooking liver) - 7-10 peas
• onions (preferably white) - 170 g
• butter - 50 g
• carrots - 1 small (weighing about 90 g)
• refined, odorless sunflower oil - about 1-1.5 tbsp. spoons
• cognac - 15 ml
• salt - 1 tsp. without a slide (for cooking the liver) + ⅓ tsp. or to taste (for pate)
• ground black or a mixture of 4 types of pepper to taste
• white or brown bread for serving

STEP-BY-STEP COOKING RECIPE

Boil the chicken liver. I do it this way: put a saucepan (about 2.5 liters in volume) filled about ⅔ with cold, preferably filtered, water on medium heat. When the water in it begins to boil, I put chicken liver in it, previously washed to remove any remaining bile and blood clots under cool running water. I bring the contents of the pan to a vigorous boil, carefully removing the resulting foam with a colander spoon and carefully stirring the pieces of liver a couple of times so that they do not stick together and stick to the bottom. Cook over low heat, loosely covering the pan with a lid, for a total of 30 minutes. In this case, 15-20 minutes after boiling, I add 1-2 bay leaves, 7-10 black peppercorns and 1 level teaspoon of salt to the pan. I remove the finished liver from the heat, close the lid tightly and cool completely in the broth (if it’s cold outside, I put it out on the balcony to speed up the cooling process). If you plan to make the pate only the next day, then after cooling to room temperature, put the pan with the liver and broth in the refrigerator (but you shouldn’t delay preparing the pate - it’s better to do it within 6-8 hours).

To make the jelly, place the cranberries in a measuring cup and defrost them at room temperature for about 15 minutes, then gently crush them with a wooden masher. If you don’t have one, you can grind the berries with an immersion blender. Add cold, preferably filtered water to the glass of berries so that the volume of the entire mass reaches 300 ml. Add 1 teaspoon of granulated sugar to it, add ½ tbsp. spoons of lime juice (or lemon), stir.

Pour the entire contents of the glass into a metal saucepan or a saucepan with a thick bottom, straining the berries with the liquid through a sieve (the cake is not needed in the recipe, but it can be added, for example, to compote or hot tea - for taste).

In a separate small container, mix 1 teaspoon with a medium heap of granulated sugar with 8 grams. zhelfix and pour it all into a saucepan/pan with cranberry juice and water. Place the berry mixture over medium heat and bring to a boil, stirring constantly with a spoon. Cook after boiling for 3 minutes, then turn off the heat under the saucepan/saucepan, add ½ tbsp to the berry mixture. spoons of berry liqueur (optional), stir.

Pour everything into a container about Ø 17 cm (so that the layer of future jelly is 5-8 mm thick). Cool the mixture until barely warm at room temperature, then cover with plastic wrap and refrigerate until completely set and ready to use.

Start preparing the pate. In advance (2-3 hours before), remove the butter from the refrigerator until it becomes very soft and creamy, or soften it in the microwave just before cooking. Also boil the unpeeled carrots until tender (easily pierced with a sharp knife), which may take about 20 minutes, then drain the water and cool the vegetable at room temperature.

Peel the onion, rinse with cool running water and cut into small cubes. Place a small frying pan over medium heat, pour a little (about 1-1.5 tablespoons) of refined, odorless sunflower oil into it and fry the onion in it until soft (easily pierced with a knife) and transparent, stirring occasionally so as not to burn. Let the onion cool slightly.

Peel the carrots, cutting off the ends. In a blender, chop the carrots and fried onions cut into several pieces, and then start adding the liver to them in portions (after removing the remaining veins and bile ducts from the pieces, if any), each time chopping the contents of the blender container.

After adding half the liver, pour in the cognac, grind the mass again, then add the rest of the liver and grind everything completely (after first picking up any pieces of ingredients that escaped its knives from the walls of the blender bowl).

When a smooth liver mass eventually forms, transfer it to a larger, clean bowl. Add softened butter, salt, pepper to it and mix everything with a spoon until smooth. The mass should be of medium thickness.

Then decorate each sandwich/canapé with a small amount of jelly, optionally cut out using shaped molds (see final photo for the recipe). And serve the appetizer to the table. Bon appetit!

Helpful advice

If you are not sure about the quality of the liver, I advise you to boil it in two waters: put it in boiling water in one pan, bring it to a boil again, skim off the foam, cook for 10 minutes, and at this time put another pan or kettle with the same amount to boil water. Then you need to drain the water from the liver, immediately fill it with clean hot water from another pan/kettle and cook until done.

Note to the hostess

In order to make canapés of the shape that I have in the photo, it is advisable to purchase a special device - a toast slicer with an ejector Ø 4 cm (using a glass or stack of the required size and a knife, cutting them out neatly is also more difficult, but also possible) and a culinary syringe with star nozzle. Cranberry jelly can be “cut out” with special small molds or a knife. Just try to ensure that in the end the size of each piece of jelly is no larger than one large cranberry, and thus it is only “guessed” in the overall flavor composition. Both the jelly and the pate for the canapés will need to be made in advance, the day before serving - in the evening, so that the first one sets well and the second one cools (otherwise it may not produce embossed “roses”).

Ding Ding! The clock is counting down the last days of the passing year, very soon - the night that you are waiting for like great magic, the start of a new, amazing, unusual. Have you already thought about it? New Year's menu? What will you cook, have you planned? Usually a bunch of food appears on the table, which looks beautiful, solemn and festive, but simply physically cannot fit into the bodies of those who gather at the festive table. Salads “leak”, meat gets spoiled, after the feast everything goes into the refrigerator, and then most of the food goes into the trash. To prevent such disgrace, give preference to dishes that are stored well and for a long time. Liver paste with cranberry jelly is wonderful for many reasons. Firstly, it can be prepared in advance and not dedicate all of December 31st to standing at the stove. Secondly, it will not weather - the jelly covers the liver, and this snack will be pleasant even if it sits on the New Year's table all night. Thirdly, the pate is stored well in the refrigerator - it is clear that you are unlikely to enjoy it at Christmas, but having toast with pate for breakfast on January 2-3 is quite possible. Overall, a great option New Year's snacks, this !

Did you know that at one time the American Indians mashed cranberries with meat to increase the shelf life of the latter? The paste was called "pemmican" and was actively used in travel.

In this case, jelly is not only a way to “cover” the pate so that it does not dry out. This is also a wonderful taste note, which greatly “lightens” the structure of the pate, adds wonderful chords to the overall ensemble, creates an excellent picture and lifts the mood. Be sure to try it liver pate with cranberry jelly worth your effort!

Ingredients for pate:

400 g chicken liver;

2 large onions;

2 carrots;

100 g softened butter;

3-4 tbsp. l. vegetable oil;

salt, black pepper to taste.

Ingredients for jelly:

250 g cranberries;

100 ml water;

1 tbsp. l. gelatin;

1 tbsp. l. Sahara;

1/2 tsp. cinnamon;

1/4 tsp. hot red pepper;

1/2 tsp. ground cardamom;

salt to taste.

Let's get started. Wash the liver, cut off the excess, be sure to remove the gallbladder, if not already. Place in a saucepan, add water, bring to a boil, reduce heat, cook for 10 minutes - the finished liver when cut will be uniform in color, pinkish-gray. Drain the water, cool, and place in the bowl of a food processor.

We also send butter there.

Peel the onion and cut into half rings. Aesthetics are not important.

Fry until soft and lightly golden.

At the same time, peel the carrots and grate them on a coarse grater. I simply cut into thin strips using a paring knife.

Add carrots to onions and cook until soft.

We also transfer the vegetables into the blender bowl, add salt and pepper to taste.

Turn on the food processor and grind the mixture until completely homogeneous. If you want special tenderness, I recommend adding another 50-80 g of butter.

Preparing jelly. Place cranberries in a saucepan and add water. Bring to a boil. Boil for 3 minutes, add salt, sugar, spices, boil for another 1 minute.

Remove from heat and puree. Set aside for a moment.

Place gelatin in a small saucepan and pour in 2-3 tbsp. l. cold water, leave until swelling.

When all the gelatin has increased in size and moistened, put it on low heat.

And very carefully, delicately heat until smooth. Pour into the cranberry mixture in a thin stream and immediately mix thoroughly.

Place the pate into small molds.

Carefully pour a small amount of jelly on top - it should cover the liver mass in an even layer.

We hide it in the refrigerator for at least 3 hours, after which you can make festive canapés or morning sandwiches and enjoy life, holidays, and company!

Merry Christmas everyone!

Are you tired of food yet?
Until January 4, I couldn’t even hear this word; it felt like I had eaten enough for the whole of 2014!
I had to drink anise tincture, which was brought to me from Mallorca. It became easier.

I wanted to post this post before the New Year.
I was inspired to make pate by Nellik, nelly_z , or rather, her post about the Christmas menu.
I’ve already seen the principle of adding berries to pate somewhere, but I conveniently forgot about it. Nellik is smart, on time as always.
I had American dried cranberries and the new deluxe pan from Rendel.
There is nothing complicated about the pate. It’s done quite quickly and, moreover, a lot of fun.
Stores in the refrigerator for a week without problems.
And everything turned out great!

I didn’t, like Nellie, make the pate in a water bath, although I got an absolutely wonderful baking tray with a wire rack, also from Rendel.

Not only is it beautiful and elegant, the baking tray is certainly very convenient. Deep - this time, you can put a fairly high container in it in a water bath. Secondly, silicone handles. You can remove it from the oven without fear of getting burned, without gloves.

The recipe is classic, I just modified it slightly.

300 g chicken liver
80 g butter
2 pcs. shallots
30 g American dried cranberries (or 50 g wild Russian)
1-2 tbsp. l. lemon juice

Jelly
1 gelatin plate (5 g)
30-50 ml cranberry juice (sour)
50 ml cranberry liqueur
1/4 tsp. powdered sugar
2 tbsp. l. frozen cranberries
salt, pepper

Soak dried cranberries in liqueur in advance.

Finely chop the shallots. Melt 10 g of butter in a frying pan. oils Passerateonion over medium heat for 1 minute.
Place in a bowl.
Melt 15 g butter. Increase the heat, make sure the oil does not burn, and fry the liver in whole pieces. If the liver is small, then 2 minutes on one side and 1 minute on the other. If it is large, add one minute at the end. The liver should remain pink inside.

Place the liver in a bowl with the onion, salt and pepper.
Then puree the cranberries and

transfer to a bowl with the liver, adding the liqueur in which the cranberries were soaked. Using an immersion blender, puree everything together, gradually adding the remaining butter piece by piece.
Taste and add more salt and pepper if necessary.

American cranberries are sweet, so I reduced the amount in the recipe to 30 g. Russian wild cranberries are more sour, you can use 50 g.
But, if it is sweet, you can add 1 - 2 tbsp. spoons of lemon juice.

Place the resulting fluffy mass into the mold and level the surface.

For jelly Soak gelatin in cold water.
Heat cranberry juice.
Squeeze the gelatin from excess water and dissolve in the juice. Add just a little powdered sugar and mix well.

Place thawed cranberries on the surface of the pate and pour cranberry juice over it. Place in the refrigerator for several hours.

And a few more words about the frying pan.
I’ve been wanting exactly this one for a long time, steel without coating, for steaks and fish.
But I didn’t expect the Rendel frying pan to be so convenient.
I like everything about it, from the very comfortable handle with a silicone insert, the corrugated surface that gives a grill effect, to the ease of care. You can even wash it in the dishwasher.