This makes almost a litre of pâté.
In bowl place -
▶400-500gm chicken or duck livers
▶milk to cover
▶pinch salt
Leave for 1 hour, then drain on paper towels.
Heat frypan on medium heat then add -
▶125gm salted butter
▶livers
▶1 clove garlic, chopped
▶3 large (golf-ball size) French shallots, peeled and chopped
▶leaves from 6 sprigs fresh thyme
▶ground black pepper
▶pinch salt
Gently sauté until livers have just lost their redness on the outside, but still pink inside. This should take about 10 minutes. Place all the mixture into a blender.
To the liver mixture, add and blend to a smooth paste -
▶125gm salted butter, extra
▶125ml (1/2 cup) cream
▶3 tbsp Madeira, Muscat or Marsala wine
▶3 tbsp Port (tawny) wine (or sweet sherry)
▶2 tbsp brandy
Season with extra salt and black pepper if required.
Pour into individual pots or ramekins. Chill.
To serve, place pot of pâté on a platter, with some chutney, pickled cornichons and thin toast trangles.
No comments:
Post a Comment