Onion Kebab with Pomegranate Sauce
2020-08-13 / test@t
Pork pate with apricots
Such a pate can be made from any fatty meat or poultry (for example, duck or goose).
Ingredients
- 1 kg of fatty pork neck
- 200 g of smoked brisket
- 250 g of apricots
- 1 medium carrot
- 1 medium onion
- 1 large leek stalk (white part)
- 50 ml brandy
- 80 g butter
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Step 1
Mud the fat from the diced brisket in a large skillet. Peel all onions and carrots, chop at random, fry in melted fat, 5 minutes.
Step 2
Put the entire contents of the pan in a ziplock bag with a fastener, squeeze out the air if possible, put it in a saucepan with hot water, cook over a minimum heat with almost no boiling for 2 hours.
Step 3
Transfer the contents of the bag to a blender, cool slightly, 15–20 minutes, add butter, beat until smooth. Try it and season with salt and pepper if necessary.
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