Liver Pate with Quince
by Editorial Staff
Prepare liver pate for the festive table according to this recipe – with meat, quince, cream and white wine. Liver pate is unusual, nourishing, aromatic and very tasty.
Cook: 1 hour 40 mins
Ingredients
- Chicken liver – 450 g
- Meat (pork or veal) – 150 g
- Quince – 1 pc.
- Carrots – 1 pc.
- Bulb onions – 3 pcs.
- Butter – 50 g + 70 g for filling the pate
- Dry white wine – 50 ml
- Cream 10% – 200 ml
- Vegetable oil – 4-5 tbsp
- Salt – 1 teaspoon
- Ground nutmeg – 0.5 teaspoon.
- Ground black pepper – to taste
- White, pink or green pepper (peas) – for decoration
- Thyme leaves – for decoration
Directions
- Prepare products for liver pate with quince and meat.
- Peel the onion, cut into cubes.
- Peel the carrots, cut into cubes.
- Peel and seed the quince, cut into small pieces.
- Heat vegetable oil and butter (50 g) in a frying pan, put onion and fry slightly.
- Add carrots to the pan and fry until the color changes.
- Add chopped quince to the pan and simmer covered for 15-20 minutes, until the quince is soft.
- Cut off films, veins and fat from liver and meat. Cut the meat and liver into medium pieces.
- While the quince is stewing, fry the meat and liver in another pan for 5-7 minutes.
- Add the fried meat and liver to the pan with quince.
- Pour in dry white wine (use good quality wine to make the dish tasty).
- Cook for 10 minutes over medium heat, covered.
- Pour in the cream and cook for another 20 minutes.
- Season with salt to taste, add nutmeg and pepper.
- Grind with a blender until a pate.
- Add softened butter. Mix well.
- Arrange the liver-meat pate with quince in convenient forms.
- Melt the butter (70 g) in the microwave and pour the butter over the pate. Sprinkle with peppercorns and thyme leaves on top. Send the liver pate to the refrigerator.
- Liver pate with quince is ready. Chilled pate can be served.
Bon Appetit!
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