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Ingredients
{{item.foodstuff.title}} {{item.foodstuff.title}}
{{item.unit}}
150 x 1 g
300 x 1 g
120 x 1 g
2 x piece (50 g)
2 x portion (3 g)
2 x tea spoon (5 g)
150 x 1 ml
1.5 x piece (1.3 g)
2 x tea spoon (2 g)
portion (5 g)
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Recipe preparation process
1
Clean the liver from the membranes and tendons. Fry the chopped shallot and the prepared liver in 2 tablespoons of butter, add ground pepper and finely chopped rosemary. Add salt just before the end of cooking. Fry the liver until pink (there should be no blood oozing out of it, but it should not be fried until hard).
2
Let the rest of the butter melt. Put the chopped liver into pieces, including the cooked juice, into a blender. Add the prepared melted butter and blend together.
3
Fill the bottom of the prepared clean glasses with thick glass with cranberry jam. Add the pate to the cranberries and put in the refrigerator for a while.
4
Boil the port wine very briefly. Let the gelatin swell in cold water for a few minutes, then squeeze it out and mix it in the warm port wine. Let it cool to room temperature and pour it onto the slightly set surface of the pâté. Cover and refrigerate overnight (uncooked pâté can be stored in the refrigerator for about 3 days).
{{data.energy}}1,970 kcal
Also {{data.energyAlt}}8,248 kJ ● Energy
{{data.protein}}65.7 g
Recommended Intake: {{calculated.protein | number: 0}} g
{{data.carbohydrate}}134 g
Recommended Intake: {{calculated.carbohydrate | number: 0}} g
Sugars
{{data.sugar}} 117 g
{{data.fat}}112 g
Recommended Intake: {{calculated.fat | number: 0}} g
Saturated fatty acids
{{data.saturatedFattyAcid}} 62.6 g
Trans fatty acids
{{data.transFattyAcid}} 3.3 g
Mono nonsaturated
{{data.monoSaturated}} 35 g
Poly nonsaturated
{{data.polySaturated}} 6.7 g
Cholesterol
{{data.cholesterol}} 1,779 mg
Fiber
{{data.fiber}} 2.2 g
Recommended Intake: {{calculated.fiber}} g
Salt
{{data.salt}} 9.7 g
Calcium
{{data.calcium}} 161 mg
Sodium
{{data.sodium}} g -
Water
{{data.water}} 292 g
PHE
{{data.phe}} 3,287 mg
{{calculated.percentage}}%
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