Recipe serves: 6-8

Chicken pate

1 lbs chicken liver
2 each medium onion, chopped
2 Tbsp vegetable oil
½ tsp salt
¼ tsp black pepper
1 each boiled large egg
1 Tbsp brandy
¼ each unsalted butter stick
¼ cup sweet wine (kidush wine)
1 Tbsp brandy
1 Tbsp fresh lemon juice
¼ oz unflavored gelatin
½ cup water
1/8 tsp salt
1 tsp black peppercorns

Preparation steps:
  1. Saute the onions in a non-stick pan until golden brown, about 10 minutes.
  2. Add chicken liver, salt and black pepper. Saute about additional 5 minutes, mixing frequently.
  3. In a large bowl blend the chicken and onion mix, egg, brandy and butter until it becomes a smooth paste. Use a hand blender.
  4. Line up a 5" X 5" container with clear wrap (plastic). Pour the pate into the container and refrigerate for 2-4 hours.
  5. Prepare the jelly for garnish.
    In a small pot heat the sweet wine, brandy and lemon juice. Mix the gelatin and water in a small bowl and add to the pot. Bring to boil and turn off the heat. Mix well. Cool down to room temperature.
  6. Remove the pate from the container, and flip it over a serving dish.
  7. Pour the jelly into 5" X 5" container and refrigerate for 5 minutes.
  8. Brush the jelly on the pate 2-3 times. Sprinkle the black peppercorn, and brush additional 2-3 times.
  9. Refrigerate the pate and jelly.
Serving: cut the jelly into small cubes and arrange around the pate. Serve with crackers or fresh bread.
Picture of recipe

Take note!
  • Measurements:
    Medium onion: 6-8 oz
    Butter: ¼ stick = 1 oz = 28 gram
    Gelatin: ¼ oz = 3 ½ gram
       = ½ Knox package