For this delicious recipe, you will need:
One kilogram of chicken liver
About 6 onions, cut in half and sliced
Cook 3 extra hard-boiled eggs
Kosher the livers and grill them over the fire
Sauté the onions until they are lightly browned.
Add the livers and season with:
Salt
Black pepper
A little red wine
Sauté them together for a few minutes, don't dry out the livers!
For onion jam
5 thinly sliced red onions
Sauté lightly and add
3 tablespoons of brown sugar
About half a glass of red wine
A little balsamic vinegar (optional)
I also add a little silane (date honey).
Cook for about an hour over low heat until all the liquids have evaporated and store in an airtight container.
Preparing the terrine
Transfer the seasoned and sautéed livers to a food processor.
Add the hard-boiled eggs
Add 150 grams of butter-flavored margarine and grind finely.
Place cellophane over a rectangular mold
Transfer the terrine and refrigerate for at least one night.
Place the terrine on a tray and arrange the onion jam on top before slicing.
Serve with crostini/toasts.
In pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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