Liver pâté with cranberry sauce

Ingredients for 1 servings:

• 600 g pork belly, cooked
• 200 g pork liver, raw
• 100 g cream
• 100 g cooking water
• 18 g curing salt
• 3 g pepper
• 1 g vanilla sugar
• ½ g ginger powder
• 1 g nutmeg
• ¼ g cinnamon
• ¼ g cardamom
• 5 g onion granules
• 40 g honey
• 45 g rind protein or aspic powder with 200 bloom
• 100 g bacon, for lining the dish
• 150 g liver(s), cooked and diced
• 20 g peppercorns, green
• 2 cl cognac
• 300 g cranberries from the jar
• 100 g red wine
• 40 g aspic powder with 200 bloom
• Honey for the mold

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 2 hours; Total time approx. 1 day 3 hours

with green pepper & liver cubes

On the day of preparation, the liver, which will be used as a filling, is boiled for about 8 minutes until firm, cut into approximately 1 cm cubes, and then allowed to cool. The remaining liver is left raw and minced with the cooked pork belly (cooking time approximately 90 minutes at 85-90°C) using the 3 mm disc – the pork belly should be still warm. Now add the spices, cooking water, cream, and previously heated honey. The pâté mixture is then finely pureed with a hand blender, adding the pork rind protein. Then, by hand, mix in the green peppercorns (previously marinated in cognac) and the cooked liver cubes fairly evenly. The mixture is then poured into the prepared dish to about 2 cm from the top, allowing for the cranberry filling later. For a loaf pan, cut baking paper to size, crumple it up tightly to relieve the tension and then iron it flat again (so it fits well in the pan). Lightly brush the loaf pan with heated honey to prevent it from slipping when placed in the pan. Now brush the baking paper with honey, spread the bacon slices on it, roll them out firmly with a rolling pin and line the pan with it. Then pour in the pâté mixture, vacuum seal the entire pan and cook the whole thing in a water bath at 75-80°C – use the width of the loaf pan as a guideline for the cooking time, e.g. 100 mm wide = 100 mins / 120 mm wide = 120 mins. After the pan has cooled down the next day, make the cranberry coating (calculate the amount if necessary, the coating should be about 2 cm thick). Mix the cranberries (from the jar) and red wine with the aspic powder, heat in the microwave to about 80°C, mix everything again, and pour onto the pie crust. Let cool, turn out, and enjoy.