Cranberry Pâté

Last Updated on October 8, 2024

Recipe by actress Jitka Smutná from the show VIP Prostřeno. Pâté made of poultry liver, cranberries, Provençal spices and other ingredients.

Ingredients:

300 g of poultry liver 150 g English bacon 150 g butter

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50 g dried cranberries 2 pcs sage leaves 1 pk small onions 1 pc garlic cloves a little cranberry preserves or compote for rubbing provençal spices white wine white pepper salt

Procedure:

1. Leave the dried cranberries to swell in a little white wine, melt half the butter with the sage leaves
2. Fry finely chopped onion and garlic in bacon cubes
3. Wash, clean, cut into pieces and fry the poultry liver in a Teflon pan in a few drops of oil, let it cool, then blend the liver until smooth together with the fried onion, garlic and bacon
4. Add the cooled liquid butter from which we took out the sage and the other half of the butter, again blend everything for a while
5. Finally, add the cranberries, mixing only briefly so that the pieces remain in the pate (you can also add two tablespoons of wine in which the cranberries have been soaked)
6. Salt the pate to taste and stir in a pinch of white pepper and half a teaspoon of sifted Provençal spices crushed in a mortar
7. Press the seasoned mixture into a metal mould (ring) and brush the surface with cranberry jam or thicker compote and chill well (preferably for several hours)
8. Garnish individual portions of the pate on plates with fresh basil and serve with pastries.