John Myers
Fruity Veal Liver Pate with Cranberries
The perfect fruity veal liver pate with cranberries recipe with a picture and simple step-by-step instructions.
- 200 g Veal liver
- 40 g Butter
- 1 half Onion
- 1 toe Garlic
- 2 tablespoon Lingonberry jam
- 60 g Liquid butter
- 1 half Lemon juice
- 1 half Bio lemon zest
- 1 teaspoon Chives
- 1 teaspoon Parsely
- 1 teaspoon Salt and pepper
- 2 tablespoon Plum wine
- Wash the calf’s liver and carefully cut it into tiny pieces – if there are skins in the liver, they are removed by scraping
- Roast the onion in 40 g butter until translucent – squeeze the clove of garlic and roast it – add the liver and fry it only VERY SHORT – then put the mixture in a tall mixing cup
- 60 grams of room-soft butter + 2 tablespoons of lingonberry jam – finely chop parsley + chives and add – season with salt, pepper, lemon juice and lemon zest – refine with plum wine – then puree everything thoroughly with the blender
- Then fill the mixture into small molds and cover with cling film – for several hours. put in the refrigerator so that it is creamy spreadable – serve with toast
Facebook Comments