An exquisite snack for any festive table – tartlets with liver pate, which are successfully complemented by jelly made from natural pomegranate juice! The appetizer looks bright, attracts attention and arouses appetite. The recipe is very successful aesthetically and in terms of taste, besides, it is also convenient, because both jelly and pate can be prepared in advance!
Summary
| Course | Sauce |
| Servings (Default: 15) |
Ingredients
Ingredients- For the pate:
- Chicken liver – 300 g
- Bulb onions – 1 pc.
- Carrots – 0.5 pcs.
- Butter – 40 g
- Sunflower oil – 30 ml
- Salt to taste
- Ground black pepper – to taste
* - For jelly:
- Pomegranate (large) – 0.5 pcs.
- or pomegranate juice – 100 ml
- Instant gelatin – 10 g
- Sugar – 1 teaspoon
- Water – 50 ml
* - For filing:
- Tartlets – 15 pcs.
- Fresh parsley – 2 sprigs
Instructions
- You can use commercially available pomegranate juice, but we’ll make it ourselves.
So, sort the pomegranate into grains. Transfer the pomegranate seeds to a bag (preferably a bag with a tight zip fastener). - Walk the rolling pin over the pomegranate seeds to let them juice.
- Then strain the juice to remove the pomegranate seeds. You will need 100 ml of pomegranate juice.
- Combine gelatin with cold water. Leave for 5 minutes to swell the gelatin. Then melt the gelatin in the microwave for 30-40 seconds. Take out the gelatin every 10 seconds and stir. Gelatin shouldn’t boil!
- Combine gelatin with pomegranate juice and sugar, stir.
- Pour pomegranate jelly into silicone candy tins. Place the jelly in the refrigerator.
- Peel the onions and carrots before cooking the liver pâté. Dice the onion, grate the carrots, rinse the liver and cut into large pieces.
- Heat a skillet with sunflower oil. Fry the onions and carrots for about 3 minutes over high heat.
- Then add the liver, salt and pepper.
- Fry the liver over medium heat, stirring frequently, until tender, about 8-10 minutes.
- Put the fried liver along with all the contents of the pan into a blender bowl, add butter.
- Use a blender to turn the liver with carrots and onions into a paste. You should get a homogeneous mass.
- Delicious chicken liver pate with butter is ready. Let the pate cool, then cover with cling film end-to-end. Store the pate in the refrigerator before serving.
- Place the tartlets on a plate before serving and fill them with liver pate. There will be about 15 tartlets in total.
- Dip the pomegranate jelly mold in boiling water for 5 seconds so that the water does not get on the jelly. Now the jelly can be easily taken out of the molds and put on the pate.
- Garnish the tartlets with parsley leaves or other fresh herbs.
- Tartlets with liver pate and pomegranate jelly can be served at the table! Bon Appetit!
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