CHICKEN LIVER PÂTÉ

Real Living (Australia) - - EAT -

Serves 6–8 peo­ple; makes about 375g Prep time 15 mins Cook­ing time 15 mins, plus overnight chilling

Equip­ment Colan­der; heavy-based fry­ing pan; food pro­ces­sor; coarsemesh sieve; bowl; metal spoon; 400ml dish; small saucepan; plas­tic wrap

PÂTÉ

500g chicken liv­ers, trimmed 150g but­ter, chopped and soft­ened 8 sage leaves

2 French shal­lots, finely chopped 80ml brandy

Salt and freshly ground white pep­per

CLAR­I­FIED BUT­TER 80g un­salted but­ter, chopped

4 sage leaves

1 PÂTÉ Place chicken liv­ers in colan­der, rinse gen­tly un­der cold wa­ter and drain. Pat dry with paper towel.

2 Heat about 1 tbsp soft­ened but­ter and 4 sage leaves in heavy-based fry­ing pan over medium-high heat un­til but­ter melts and foams. Work­ing in two batches, add liv­ers to pan and cook for 3-5 minutes, or un­til lightly browned on the out­side and slightly pink on the inside. Trans­fer the liv­ers to a plate.

3 Add shal­lots and re­main­ing sage leaves to fry­ing pan and cook over medium-low heat, stir­ring oc­ca­sion­ally, for 5 minutes, or un­til shal­lots are soft, adding more but­ter if needed.

3 Re­turn liv­ers to pan, add brandy. Care­fully ig­nite brandy if you like. Sim­mer for 1 minute, or un­til liq­uid has al­most evap­o­rated. Re­move and dis­card sage leaves. Leave to cool slightly.

4 Place liver mix­ture in food pro­ces­sor, blend un­til smooth, scrap­ing down sides of bowl if nec­es­sary. Work­ing in batches, trans­fer mix­ture to coarse-mesh sieve set over bowl. Use metal spoon to push through sieve.

5 Re­turn liver mix­ture to food pro­ces­sor with re­main­ing soft­ened but­ter. Process, scrap­ing down the sides of the bowl, un­til mix­ture is smooth and well com­bined. Taste and sea­son with salt and white pep­per.

6 Spoon pâté mix­ture into a 400ml dish (or sev­eral smaller dishes) and smooth sur­face.

7 CLAR­I­FIED BUT­TER Place but­ter and sage in small saucepan over medium heat un­til it just melts. Pour clar­i­fied but­ter over sur­face of pâté, leav­ing white milk solids be­hind. Ar­range sage leaves on top. Once but­ter sets, cover pâté with plas­tic wrap. Re­frig­er­ate overnight to set and de­velop the flavours. Pâté keeps in fridge for up to 5 days.

8 Serve with fresh or toasted thinly sliced baguette, crack­ers, or with slices of pear.

DÉLICIEUX!

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