Pork liver pate with prunes
Hearty liver pate with hints of piquancy on the palate. Great option for breakfast. You can take this pate for a picnic.
Ingredients
- pork liver 0.5 kg
- onion 2 pcs.
- garlic cloves 3 pcs.
- pork interior fat 150 g
- prunes 10 pcs.
- marjoram 0.5 tsp
- ground black pepper
- white semi-dry wine 0.5 tbsp.
- salt
- juniper berries 6-7 pcs.
- butter 100 g
Cooking
Step 1
Cut the interior fat into small pieces, melt in a well-heated pan.
Step 2
Add chopped onion and garlic.
Step 3
Fry.
Step 4
Clean the pork liver from the film and ducts, cut into small pieces. Add to onion.
Step 5
Lightly fry the liver pieces. Add salt, marjoram, pepper, crushed juniper berries. Mix.
Step 6
Add prunes.
Step 7
After a minute, pour in white wine, bring to a boil, reduce heat, then simmer for 5 minutes.
Step 8
Pour the contents of the pan into a mixing bowl. Puree with a blender.
Step 9
Arrange the pate in molds or jars.
Step 10
Pour in melted butter.
Step 11
Remove the dishes with the pate in the refrigerator.
Step 12
Enjoy your meal!