Chicken Liver and Cheese Pâté

1. 1

   Sprinkle the powdered gelatin evenly over 150 ml cold water. Leave for about 5 minutes, or the package time, until fully swollen while you prepare the vegetables.

   15 min

2. 2

   Boil the carrot for 5-7 minutes and let it cool.

   7 min

3. 3

   Finely chop the onion and greens, and dice the tomato.

   10 min

4. 4

   Grate the carrot and cheese on a fine grater.

   5 min

5. 5

   Sauté the onion in the oil, then add the chopped liver and season with salt and pepper. Cook for about 10 minutes, or longer as needed, until the centers of the liver pieces reach 74°C on a food thermometer. Let cool briefly while preparing the remaining components.

   10 min

6. 6

   Warm the bloomed gelatin gently over low heat, stirring just until completely dissolved. Do not bring it to a boil. Remove from the heat.

   3 min

7. 7

   Pass the fried liver and onion through a meat grinder and mix with the grated carrot. Add a little cognac, but not too much. Add half of the gelatin to the mixture.

   10 min

8. 8

   Mix the cheese with tomato, greens and the remaining gelatin.

   5 min

9. 9

   Take a suitable mold (preferably silicone), transfer half of the liver mass onto it and smooth it out. Put the cheese mass on top and smooth it out as well. Put the remaining liver on top. Cover the pâté mold with food wrap and refrigerate.

   10 min

10. 10

    You will be able to remove the pâté from the mold after 5-6 hours. Carefully turn the mold onto a plate.

    300 min

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.