Liver pâté with lingonberry jam

Chicken liver, Butter, Olives, Onion, Water, Olive oil, Garlic, Nutmeg, Cardamom, Cinnamon, Carnation, Black pepper, White pepper, Himalayan salt, Cranberry, Gelatin, Vanilla, Cinnamon

Let it stand: 15 min. Slice: 5 min. Braise: 15 min. To boil: 12 min. Blend or grind: 5 min. Slice: 10 min. Cooking: 10 min. To boil: 10 min. Cooking: 10 min.

Slice the onion into half rings (1 piece). Crush the garlic (1–2 cloves). Place the onion and garlic in a frying pan, add a little oil and water. Season with salt and pepper and simmer over medium heat for 10–15 minutes until soft.

Season the chicken liver (500 g). Boil the liver for 10–12 minutes after boiling or bake in a sleeve at 180 °C for 20 minutes.

Drain the liver in a colander to remove excess liquid.

Place the liver, sautéed onion with garlic, and butter (170 g) in a blender.

Add spices: nutmeg (a pinch), black pepper (a pinch), white pepper (a pinch), cinnamon (a pinch), cloves (3 pieces), cardamom (2 pieces).

Blend the mixture until completely homogeneous and creamy.

Finely chop the pitted olives (1 can). Add the olives to the pâté and gently mix.

Transfer the pâté to ramekins or one deep dish, leaving 2–3 cm at the top for the confiture.

Put the pâté in the refrigerator.

Lingonberry Confiture

Place the lingonberries (250–300 g) in a saucepan. Add cinnamon (1–2 pinches) and vanilla (1–2 pinches). Bring to a boil and cook for 10 minutes over low heat.

Prepare gelatin or agar-agar (1 package) according to the instructions. Add the thickener to the hot confiture and mix thoroughly.

Let the confiture cool slightly.

Pour the confiture over the pâté in an even layer.

Refrigerate until completely set.

How to Prepare the Thickener

If using gelatin, soak it in cold water (about 50–70 ml per package). Let it swell for 10–15 minutes.

After swelling, heat the gelatin in a water bath or in the microwave in short bursts of 5–7 seconds.

Do not bring to a boil. Gelatin works correctly at temperatures up to 80 °C. Boiling is not recommended.

Pour the liquid gelatin into the hot lingonberry confiture. Mix thoroughly until fully distributed.

If using agar-agar, dissolve it in cold water (about 100 ml per package). Place the mixture over heat. Bring to a boil and cook for 1–2 minutes, stirring constantly.

Pour the hot agar-agar solution into the lingonberry confiture. Quickly mix until homogeneous.

Agar-agar sets at 35–40 °C, so if the sauce has cooled down – work quickly.