Chicken
Liver Pate with Red Wine & Onion Marmalade
This is
an inexpensive, delicious, easy to make but very elegant starter to impress
your guests!
Serves 4
Ingredients
Pate
500g
Chicken Livers
200ml
Milk
Freshly
Ground Salt & Pepper
75g
Unsalted Butter
2 Large
Shallots, peeled & finely diced
A very
generous splash of Brandy
3-4
Sprigs of Thyme, leaves removed
To Seal
Pate
175g
Unsalted Butter
Thyme
Leaves
Red Wine
& Onion Marmalade
25g
Butter
500g Red
Onions, halved & sliced
1 ½ tbsp
light soft brown sugar
250ml dry
red wine
3 tbsp
red wine vinegar
Freshly
Ground Salt & Pepper
Preparation Method
Chicken Liver Pate
1. Firstly remove any veins from
the chicken livers and place in a bowl and cover with milk. Leave
the livers to soak overnight or at least for 6-8 hours in the fridge.
2. Bring the livers to room
temperature and begin to prepare the pate. Rinse and drain the
livers and dry with kitchen paper and season very well. In the
meantime heat a pan and melt 3-4 cubes of butter, add the shallots, season and
sauté for 5-6 minutes on a medium heat.
3. Add the chicken livers and fry
for 3-4 minutes until brown but still pink inside.
4. Add a good splash of Brandy and
light, flambé until the flame begins to die and then add the rest of the
butter. Remove from the heat and add the thyme leaves.
5. Add the contents of the pan to
a food processor and blend until you get a smooth paste. Divide the
pate into four small ramekins and smooth the tops with a spatula.
6. To seal the pate melt 175g of
butter in a small pan over a very low heat. Carefully remove the
golden oily layer (clarified butter) on the surface and discard the milky whey
below. Pour or spoon the clarified butter over the pate this will
seal the pate and prevent any discolouring or oxidizing. Sprinkle with a
few thyme leaves and cover with cling film and chill for at least an hour – the
pate will keep well for up to a week.
For the Red Wine &
Onion Marmalade
1. Melt the butter in a pan and
add the red onions and sugar. Stir regularly over a medium heat
until the onions are soft and slightly caramelized, this can take up to 15
minutes.
2. Add the red wine and red wine
vinegar and let the liquid reduce until it reduces right down and the pan
becomes quite dry. This can take up to 20 minutes or more, when
ready season with salt and pepper.
3. If not serving immediately
place the marmalade into a sterilized jar and seal whilst hot.
To Serve
Take the pates out of the fridge for at least
15 minutes prior to serving. Serve with warm toast and red wine
& onion marmalade… enjoy!
* Cutlery - Sophie Conran Rivelin for Arthur Price
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