Name: Meat pate with lingonberry jelly
Yield: 0
Ingredients: Meat - 500 gram; Chicken liver - 500 gram; Bulb onions - 2 PC.; White pepper - 1 Tsp; Butter - 150 gram; Lingonberry - 200 gram; Gelatin - 10 gram; Pink Pepper - 1/2 Tsp; Lemon - 3 tbsp

Ingredients for - Meat pate with lingonberry jelly

1. Pate Meat 500 gram

2. Pate Chicken liver 500 gram

3. Pate Bulb onions 2 PC.

4. Pate White pepper 1 Tsp

5. Pate Butter 150 gram

6. Jelly Lingonberry 200 gram

7. Jelly Gelatin 10 gram

8. Jelly Pink Pepper 1/2 Tsp

9. Jelly Lemon 3 tbsp

How to cook deliciously - Meat pate with lingonberry jelly

1 . Stage

Soak the lingonberries in brandy for an hour. Cut the onion into circles and fry together with the liver in sunflower oil (2 tablespoons) until tender.

2 . Stage

On a meat grinder toss the pork and fried liver with onions.

3 . Stage

Melt the butter. Add to the meat mixture. Beat with a blender. Add pepper mixture. Season with salt. Stir in 1 tbsp. cranberries (no brandy).

1. Stage. Meat pate with lingonberry jelly: Melt the butter. Add to the meat mixture. Beat with a blender. Add pepper mixture. Season with salt. Stir in 1 tbsp. cranberries (no brandy).

4 . Stage

Spread the pâté into the molds. Flatten out.

5 . Stage

Put the cranberries on the fire. Fill with water, so that all the lingonberries are submerged. Boil until they are soft. Remove from heat.

1. Stage. Meat pate with lingonberry jelly: Put the cranberries on the fire. Fill with water, so that all the lingonberries are submerged. Boil until they are soft. Remove from heat.

6 . Stage

Soak the gelatin. Heat a little until dissolved. In a blender, mix cranberries and pink pepper. Add gelatin. Lemon juice 3 tbsp. Pour the jelly over the pâté. Spread out. Put in the fridge for 10-12 hours.