Liver Pâté in Beer Gelatin with Painted Scottish Buns

Name: Liver Pâté in Beer Gelatin with Painted Scottish Buns - Florica F.
Ingredients: Chicken liver pâté in beer gelatin Ingredients: 300 g chicken livers salt; full; fat milk or sour cream; 1 tablespoon butter 100 ml beer 2 sheets of gelatin * Scottish buns Ingredients: 450 g flour 10 g salt 20 g fresh yeast 150 ml warm milk 150 ml warm water 30 ml milk for greasing oil or butter f

Appetizers - Liver Pâté in Beer Gelatin with Painted Scottish Buns by Florica F. - Recipia

To create a delicious liver pâté recipe accompanied by Scottish buns, we will start by preparing the pâté. In a pot, boil the liver in water, being careful not to add salt at this stage, so it doesn't become too tough. Once the liver is cooked, drain it well and transfer it to a bowl. Using a mixer, start blending the liver, gradually adding salt, soft butter, and heavy cream until you achieve a creamy texture that is easy to spread on bread. This pâté will be the delicious base for our dish. In another bowl, prepare the gelatin. Melt the gelatin and beer in a double boiler, then pour about 3-4 ml of the mixture into a dish and let it cool in the fridge until it sets slightly. Once the gelatin is set, add fresh dill leaves, parsley, and sun-dried tomatoes or any other preferred ingredients to create an attractive pattern on the surface of the gelatin. After this, add the liver pâté, leaving a few millimeters between the pâté and the edge of the dish. Pour the remaining beer with gelatin (liquid) on top and let it chill in the fridge overnight, about 8 hours, to fully solidify. Finally, invert the dish onto a platter, and you will have a refined appetizer. Now, let’s focus on the Scottish buns. In a bowl, dissolve the yeast in warm milk, add water, and then the flour mixed with salt. Knead the ingredients well until you obtain a soft and smooth dough. Cover the bowl with plastic wrap and let the dough rise for an hour in a warm place. After it has risen, transfer the dough to a floured surface and divide it into 10 equal pieces. Shape each piece into buns about 7.5 cm long and 4 cm wide. Place the buns on a baking tray lined with greased parchment paper, then cover them with plastic wrap or place the tray in a plastic bag to keep them moist. Let them rise for 30 minutes while preheating the oven to 200°C. When ready, brush each bun with milk and bake for 15-20 minutes. I chose to bake them for just 15 minutes, then took them out of the oven to paint them, and after that, I put them back in the oven for about another 5 minutes. To paint the buns, you need egg whites in which you add natural food colorings, such as saffron for yellow, parsley or spinach juice for green, cuttlefish black for black, bitter cocoa for brown, and beet juice for red. I opted for a personalized technique, painting flowers with beet juice mixed with a little egg white. Since I didn't have enough greenery, I chose to add little leaves on the buns, brushed with egg white, before putting them in the oven. Thus, you have a savory appetizer and picturesque bread, perfect for impressing any guests!

Ingredients

Chicken liver pâté in beer gelatin Ingredients: 300 g chicken livers salt
full
fat milk or sour cream
1 tablespoon butter 100 ml beer 2 sheets of gelatin * Scottish buns Ingredients: 450 g flour 10 g salt 20 g fresh yeast 150 ml warm milk 150 ml warm water 30 ml milk for greasing oil or butter f

Liver Pâté in Beer Gelatin with Painted Scottish Buns

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