Chicken liver parfait with cranberry sauce
Delicate, elegant snack that will not leave you indifferent.
- Chicken liver – 400 g
- Onions – 1 pc
- Butter – 200 g
- Cream – 100 ml
- Brandy – 30 ml
- Thyme – 1 tsp
For the sauce:
- Cranberry – 300 g
- Sugar – 1 tsp
- Pomegranate sauce – 1 tbsp
- Gelatin – 1 tsp
Chicken liver, cut into cubes, dry with a paper towel. Baking brush with olive or vegetable oil, put the liver. Season with thyme and cognac. Send in the oven for 15 minutes at 200 degrees.
Tip: Do not add salt to the liver at the beginning of cooking, the salt will absorb all the juices and the liver will be tough.
Melt butter in a skillet. Sliced onion protomai in butter until transparent.
Cranberry Sauce. Cranberries kill a blender and rub through a sieve. Cook over medium heat, add the sugar and pomegranate sauce. Soak gelatine in cold water. The swollen gelatin, add to the sauce.
Tip: pomegranate sauce spice dish. It can replace the paprika.
Ready to kill the liver blender with butter, cream and fried onions. Grind the entire mass through a sieve. Season parfait with salt and pepper. Pour on ceramic molds, pour the molds of the upper layer of melted butter, another part of the sauce. Put in the fridge for 2 hours. Serve with crispy toasts.
Tip: parfait drizzled with melted butter, is stored in the refrigerator for a lot longer than usual.