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Katquilter
Chicken liver cream with chicory and onion crumble
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Ingredients
- 200 gram butter
- 2 shallot
- 1 clove garlic
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 400 gram chicken liver
- 100 milliliters Madeira
- 100 milliliters port wine
- 100 milliliters sherry
- 2 stump chicory for the salad
- 125 milliliters white balsamic vinegar for the dressing
- 14 gram fine mustard for the dressing
- 300 sunflower oil for the dressing
- 4 cut old brown bread for the crumble
- 1 teaspoon curry powder for the crumble
- 1 teaspoon paprika for the crumble
- 1 teaspoon cumin powder (djinten) for the crumble
- 4 teaspoon onion powder for the crumble
- 3 teaspoon chili powder for the crumble
- Olive oil for the crumble
- 100 gram baked onions for the crumble
- 1 bunch blue grapes for the garnish
Directions
-
Spray tarts chicken liver cream and sprinkle with the onion crumble.
-
Add the grapes, remove the chicory through the vinaigrette and cover with leaves of chicory..
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Nutrition
865Calories
Fat97% DV63g
Protein52% DV26g
Carbs13% DV39g
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