Gherkins with chicken liver in coffee marinade and cherry puree

Coffee is everything in this recipe.

Ingredients

• 4 gherkins
• 3 tbsp. l. olive oil
• 4 slices lard
• 4 sprigs fresh thyme
• for cherry sauce:
• 600-700 g pitted cherries
• 200 ml sugar syrup (1: 1)
• for the liver:
• 200 g of ground coffee Moccona Caramel
• 300 ml strongly brewed instant coffee Moccona Caramel
• 500 g chicken liver
• 200 g salt
• for filing:
• 4 large slices of rustic bread
• a handful of basil leaves and your favorite green salad

Directions

1. Mix the Moccona Caramel ground coffee and salt 6-8 hours before brewing. Dip the liver in this mixture, transfer to a bowl and leave in the refrigerator until use.
2. Grill the gherkins in a grill pan with olive oil, lard and thyme until cooked through and cook in the oven.
3. At this time, rinse the liver and boil it until cooked in coffee. You can also do this in a double boiler. Keep the cooked liver warm.
4. For the cherry puree, combine the cherries and the sugar syrup in a heavy-bottomed saucepan. Bring to a boil and immediately remove from heat. Cool slightly and blend with an immersion blender until smooth.
5. Toast the bread in a toaster or dry skillet. To serve, place the green salad on a plate with the chicken on top. Next to toast and on it - cherry puree and liver, cut into thin slices. Garnish with basil and serve immediately. Prepare other portions as well.