Ingredients for - Meat pate with lingonberry jelly
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).
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.
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.
