Thursday, August 18, 2016

Chicken Liver Pâté With Sage Butter& Red Wine Aspic

This is the perfect dish if you are a feeling a bit blue. Prepare the pâté in seconds. Pour yourself a glass of wine. While reminiscing about the good old days, let your pâté chill in the fridge for a couple of hours..Do not finish the whole bottle while waiting:)) because this smooth wonderful paté taste absolutely wonderful spread on a slice of toasted bread accompanied by the bottle of red wine you managed not to finish!

450 g chicken liver
100 g duck fat
200 g clarified butter
2 onions
1 clove of garlic
1 teaspoon cayenne pepper
2-3 tbs Brandy(ı used plum brandy)
1teaspoon ground mace
250 ml red wine
1 sheet of gelatin
2 tbs sugar
1tbs white wine vinegar
2 tbs Brandy

Chop the onions and garlic finely. Sweat them in a little bit of duck fat and salt with no color. Put them aside add more duck fat and start to sauté the chicken livers. They should be pink inside. Do not over cook them or they will taste bitter and will have a grainy texture.Add the brandy. Pour everything into a blender switch on for 40-45 seconds add salt pepper and mace add the clarified butter(keep a small portion of butter to seal the tops) and the remaining duck fat, add a bit of brandy at this stage if you wish,turn it on and make a smooth puree.

For the sage butter infuse a couple of sage leave in clarified butter. Pour the butter to seal the Pâté.

For the wine aspic bloom the gelatin leaf, put sugar, redwine, white wine vinegar in a pan and boil. Reduce the mixture for about 10-15 minutes. Add the brandy and gelatine while its warm. Pour it on top of your moulds when it is nearly setting.

Leave the Pâtés in the fridge for at least 3 hours before serving. Chill the overnight they will even taste better.  

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