Recipe: Heavy Feta with Pistachios on Dried Apples

August 20, 2014   

Materials: 500 grams of clean chicken liver 200 grams of clarified butter 2 medium onions 3 tablespoons of brandy Salt, pepper 100 grams of chopped pistachios 2 pcs. Grand apples 50 grams of powdered sugar Preparation method: 1. Cut the onion into slices. 2. Melt half the butter in a pan, add the onion and fry until golden brown, then add the liver and the other half of the butter, continue frying until the liver is ready, add the brandy, salt and pepper. 3. Cool the mixture and grind it in a food processor until you get a smooth texture with no lumps. 4. Line an English cake pan with cling film, place the pistachios on the bottom and the liver on top. 5. Put in the fridge overnight and slice the liver the next day. 6. Slice the apples into thin slices (2 mm), sprinkle with powdered sugar and put in the oven for 20 minutes at 120 degrees. 7. When serving, arrange the apples on the plate and top with the feta.