Liver pâté with cranberries - recipe
Regional speciality Prague
Cooking time:60 min
Don't be deterred by the fact that this dish takes an entire day to make! This delicate pâté, which melts on the tongue, is well worth the time spent. Whether you serve it for breakfast, brunch or as an evening snack in the company of friends, in no time you'll be elevated in the minds of your guests to master chef.
Ingredients:
| 300 g pork shoulder 300 g pig's liver 200 g smoked bacon 100 g onion 200 g cranberry sauce 2 tablespoon of cream |
1 teaspoon of ground paprika 5 g pâté spices salt thinly sliced bacon to line the baking tin |
Instructions:
First of all, roast the meat and let it cool. Grind up the bacon, heat it up in a frying pan and fry the chopped onion until golden brown. Pass the cooked meat and raw liver together twice through a mincer. Add the bacon and fried onion, a spoon of spices, paprika, salt and cranberry sauce to the mixture, and pour in the cream. Mix well and taste. The result should be spicy, as the taste will mellow when the pâté is cooked. Line a baking tin with tin foil and again with the bacon slices. Squeeze the mixture into the tin, and cover with a lid or more foil. Place in a water bath and bake in the oven at 85 °C for one hour. Leave to cool until the next day, then take out of the tin and cut into slices.
Side dish:
various buttered buns and rolls
Speciality is served in these restaurants:
| name: | U Básníka pánve [1] |
| place: | Praha 2 |
| meal prices from: | 85 Kč |
| rating: | |
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