Ingredients
- 1 kg turkey liver
- 30 g butter
- 3 tbsp olive oil
- 3 cloves garlic, crushed
- 80 ml brandy
- 85 ml cooking cream
- sea salt to taste
- mixed colorful pepper
Optional: - a little thyme
Preparation method
1. Melt the butter and olive oil in a pan over medium heat.
2. Add the garlic and, if desired, the thyme, to release their aroma.
3. Let the mixture cool slightly.
4. Place the turkey liver in a blender or food processor.
5. Add the butter mixture, brandy, cream and salt.
6. Blend until smooth and homogeneous.
7. Pour the mixture into the ham maker bag and gently tap to release air bubbles.
Cooking
- Water temperature: 70–80°C
Time: 90 minutes
After cooking, cool thoroughly in the refrigerator. Tip
Before serving, sprinkle with freshly ground colorful pepper for a richer aroma.