Very nice starter and easy to prepare. Stays fresh for a week in the fridge!
- Cut tendons off goose liver
- Chop onions and garlic
- Season liver with salt & pepper
- Fry liver in hot oil with onions. Add rosemary, thyme & garlic
- Add Port and let it reduce
- Add heavy cream and heat it all up
- Blend all until smooth and gradually add melted butter
- Chill 4 hours or over night
- Form small pralines with wet hands and cover with crushed pistachio
- 400g goose or chicken liver
- 2 small onions
- 2 garlic cloves
- 2 tbs oil
- 1 branch of rosemary
- 1 branch of thyme
- 100ml port wine
- 100ml heavy cream
- 150g melted butter
- 100g crushed pistachio
- 2 cooked beetroots
- some chutney
20 pralines
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