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:
- 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.
- Blend liverwurst with onion purée, marjoram and pepper. Transfer into a suitable rectangular form and chill covered for 2-3 hours in the refrigerator.
- Cut liver pâté into slices and serve.
Click here for more information on cooking and baking with gelatine.
Nutritional values per person approx.:
- Calories: 272
- Joules: 1138
- Protein: 10.9 g
- Fat: 23 g
- Carbohydrates: 2 g
Tip
Garnish as desired with fresh fruit such as figs, blackberries and raspberries.