Very nice starter and easy to prepare. Stays fresh for a week in the fridge!

Goose Liver Pralines
  1. Cut tendons off goose liver
  2. Chop onions and garlic
  3. Season liver with salt & pepper
  4. Fry liver in hot oil with onions. Add rosemary, thyme & garlic
  5. Add Port and let it reduce
  6. Add heavy cream and heat it all up
  7. Blend all until smooth and gradually add melted butter
  8. Chill 4 hours or over night
  9. Form small pralines with wet hands and cover with crushed pistachio
Goose Liver Pralines
  • 400g goose or chicken liver
  • 2 small onions
  • 2 garlic cloves
  • 2 tbs oil
  • 1 branch of rosemary
  • 1 branch of thyme
  • 100ml port wine
  • 100ml heavy cream
  • 150g melted butter
  • 100g crushed pistachio
  • 2 cooked beetroots
  • some chutney

20 pralines