Ingredients for 6 servings:
4 white gelatine sheets (alternative 6 g powdered gelatine)
4 onions (approx. 150 g)
1 small clove of garlic
1 tbsp butter
150 ml Dry Sherry
400 g fine liverwurst
2 tsp finely chopped fresh marjoram (alternative 1 tsp dried)
1 tsp finely chopped pickled green pepper
Preparation:
1. Soak the gelatine in cold water (alternative: prepare powdered gelatine according to package instructions). Peel and dice onions and garlic. Heat butter, sauté onions and garlic over a medium heat. Add sherry and simmer covered for 6-8 minutes. Purée until very smooth. Drain gelatine and dissolve in onion purée.
2. Blend liverwurst with onion purée, marjoram and pepper. Transfer into a suitable rectangular form and chill covered for 2-3 hours in the refrigerator.
3. Cut liver pâté into slices and serve.
Tip: Garnish as desired with fresh fruit such as figs, blackberries and raspberries.
Preparation time approx. 20 minutes + cooling time
Per serving approx.
Calories: 272
Joules: 1138
Protein: 10.9 g
Fat: 23 g
Carbohydrates: 2 g
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