Hepatic pate with onion jam.

Category: Cold meals and snacks

Kitchen: french

Ingredients
beef liver	700 gr.
onion	2 pcs.
medium carrots	3 pcs.
butter	50 gr.
cream (fat content does not matter)	70 gr.
red wine like Cahors (cognac is possible, but with a softer wine)	2 tbsp. l.
olive oil	3 tbsp. l.
salt. pepper from the mill 4-color
for onion jam:
medium white onions, thinly sliced	2 pcs.
medium heads of red sweet onions, thinly sliced	2 pcs.
a few sprigs of fresh thyme
ground black pepper	1/2 tsp
dry red wine	750 ml
balsamic vinegar	120 ml.
Brown sugar	200 gr.
olive oil	120 ml.

Cooking method

An unusually tasty combination! Try it!
Pate:
Pour ol into a deep frying pan. butter, add the onion and carrots, cut into 1 cm rings, cut into large pieces (onion into 6 parts).
Fry lightly and add the liver, after 2-3 minutes pour in the wine, let the alcohol evaporate, cover, simmer over low heat for 20 minutes, check the readiness for carrots.
Remove the lid and let the liquid evaporate, simmer until golden brown.
Grind very thoroughly in a food processor, salt and pepper, add butter and cream, beat with a mixer.
ATTENTION- never salt raw liver, otherwise it will be just oak!
Jam:
Heat oil in a wide, large-diameter saucepan.
Put all types of onions, thyme, pepper and over very low heat without a lid, heat for 20 minutes, stirring occasionally.
Increase the heat, pour in the vinegar and wine, add sugar and stir until the wine boils and the sugar has melted.
Reduce heat again and cook for 40-50 minutes. until the jam becomes the consistency you need - thick. like real jam.
The finished jam can be stored in the refrigerator for a week.

Note

Admin

Natasha, wonderful! I will definitely cook it, I love the liver. I cooked with berry marmalade, no onion, but I will definitely try

natapit

aha, Tatyan, try it! me and mine like it !!! Thank you!

MariS

Natasha, charm - what a delicious pate!
A very interesting recipe, I take it to bookmarks and will definitely cook it!

natapit

glad. that I liked the recipe !!! Thank you!

Arka

Mmm! The promised onion jam, and even with pate!
Thank you, Nata!

kava

I made it! In the sense of and pate (I have been preparing it for a long time according to this recipe if I am too lazy to bother with foie gras) and jam. An unusual combination turned out. Only I probably boiled too much liquid (in some places the jam has turned into onion toffee) but it's still very tasty and I would say exquisite. natapit thanks for such a gourmet find!

Liver pate with onion jam.