Poultry pate recipe with Cabrales and apple pomace.
Ingredients to make Poultry Pate with Cabrales and apple pomace:
For 12 people:
- 300 grams of poultry livers (chicken, duck, etc…),
- 500 grams of minced meat, mixture of veal and pork (with abundant fat). It can be replaced by white sausages from the trusted butcher.
- 3 garlic cloves.
- 1 medium green bell pepper
- 1 chopped onion
- Parsley
- White pepper
- Salt
- White wine
- 1 cup of apple pomace
- 2 tablespoons of Cabrales cheese.
How to make Poultry Pate with Cabrales and apple pomace:
In a large frying pan, poach the garlic, the pepper and the onion. When the onion is golden, add the minced meat, the parsley, a pinch of pepper and another of thyme.
It is kept on low heat until the meat is done. White wine is boiled in a saucepan and the livers are added. After 3 minutes, open them in the middle and keep them boiling for another 3 minutes, removing them from the heat and draining them.
Mix the contents of the pan and the boiled livers in the blender container, add the cup of apple pomace, and the Cabrales cheese.
It is beaten insistently and the texture, salt, pepper and Cabrales cheese are checked. It is served at room temperature, accompanied by toasted bread and butter.
