Chicken Liver Terrine with Persimmon and Whiskey
by Editorial Staff
An interesting appetizer of chicken liver in persimmon and gelatin jelly. Alcohol – whiskey or brandy – will add a spicy touch to this dish. We fry the chicken liver, prepare the filling of tender persimmon with gelatin, put it in layers in a mold and wait until the appetizer hardens in the refrigerator. Cooking is easy, so there is no need to wait for the holiday.
Cook: 40 mins
Servings: 4
Ingredients
- Chicken liver – 250 g
- Persimmon – 1 pc. (100 g)
- Whiskey – 50 ml
- Water (cold) – 30 ml
- Gelatin – 10 g
- Balsamic vinegar – 1 teaspoon
- Sunflower oil (for frying) – 40 ml
- Salt – 0.25 teaspoon (or to taste)
- Ground black pepper – 0.25 teaspoon (or to taste)
Directions
- We prepare all the necessary ingredients. It is better to take ripe persimmons, it will be easier to rub them through a sieve, and the taste will be more pleasant. During the cooking process, you will need cling film.
- Pour gelatin into whiskey and leave to swell.
- In the meantime, let’s take care of the liver. We wash the liver and dry it with paper towels, cut off excess veins and films. We put the liver in a pan with heated sunflower oil.
- Salt and pepper the liver. Fry for 5-7 minutes on each side.
- Cool the liver, cut into smaller pieces directly in the pan. Add balsamic vinegar and stir.
- We wash the persimmon and rub it through a sieve. Melt the swollen gelatin in a steam bath, cool. We make sure that the mass does not begin to freeze!
- Add the gelatin and water to the persimmon puree. We mix.
- Preparing the form in which the terrine will be prepared. These can be portioned molds, or there can be one larger mold.
- Cover the form with cellophane or cling film and lay out the liver layer (half).Cover this layer with half of the jelly mass. We spread a new layer of liver and fill it with the rest of the jelly. We put it in the refrigerator
- After a few hours, the jelly will harden.
- Carefully remove the terrine from the mold using cellophane. We remove the cellophane (food) film. Carefully cut the terrine into portions
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