Liver pie
As a hot appetizer - original liver pie with fresh apple and apple confit
Ingredients
| chicken liver 0.5 kg |
| bacon 150 g |
| rolled oats 7 tbsp. |
| carrots 1 pc |
| onions 2 pcs |
| eggs 3 pcs |
| milk 200 g |
| butter 50 g |
| starch 1 tbsp. |
| thyme 1 sprig |
| nutmeg 1 pinch |
| cinnamon 1 pinch |
| vanilla 1 pinch |
| salt, ground black pepper to taste |
| FOR SERVING: |
| apple |
| apple confit |
| thyme |
Instructions
Step 1
Boil the oats in milk and let them cool completely.
Step 2
Fry the diced bacon in a dry frying pan, then transfer to a bowl.
Step 3
Add the butter to the bacon fat and sauté the onion, carrots and thyme leaves in this mixture.
Step 4
Put the liver through a meat grinder. Alternately add the starch, paste, bacon, boiled oats, cinnamon, vanilla, nutmeg, salt and pepper to the liver. Mix thoroughly.
Step 5
Beat the eggs until frothy, combine with the remaining ingredients and mix gently with a spatula.
Step 6
Grease a baking dish with butter and sprinkle with flaked oats.
Step 7
Pour the batter into the mold and bake the pie at 180 degrees for an hour.
Step 8
If desired, serve with fresh apples and/or apple confit, garnished with a sprig of thyme.
