Liver pate with beef brains and caramelize red bilberry
By: FoodnChef
Published: Thursday, September 24, 2015 - 2:56pm

Ingredients




Beef brains - 280 g
Duck liver - 270g
Raw smoked bacon - 75g
Onion - 50 g
Butter - 50 g
Toast bread - 60 g
Cream 30% - 150 g
Egg - 2 pcs
Cognac -30 ml
Nutmeg
Anchovies
Ground pepper
!Caramelize red bilberry
red bilberry - 150 g
Red wine - 100 ml
Sugar - 80 g
Cinnamon
For decoration
Baguette - 100 g
Flowers
Micro green

Preparation

1 Remove the foil from the liver and brain. 2 Bacon and onion we shall cut in small cubes and fry in butter for 2-3 minutes. 3 Add the liver and brain, fry for 1-2 minutes on all sides. 4 Cut toast bread in cubes. Put in a blender the liver and brain. Beat. 5 Add the bread, cream, cognac, eggs, nutmeg, anchovy and beat until it will be creamy. 6 Turn into a rectangular form. Fill the pan with hot water to a depth of 3-5 cm. Bake liver pate on a steam bath for 45 minutes at a temperature of 125 degrees. Ready pate cools in form for 1-2 hours. 7 red bilberry soaked in wine for 1 hour, add sugar and cooked to caramel. 8 Ready liver pate cut into pieces, put on a plate, add baguette chips and cranberries.

About

Simple liver pate recipe you can make at home today and serve your family and friends by Yuriy Chernous.