Fino Liver Paté

Financial Mirror (Cyprus) - - FRONT PAGE -

Sauce Rose: 4 des-spn may­on­naise, 4 des-spn tomato ketchup, 2 pinches of gar­lic pow­der, 1 des-spn sun­flower oil, sprin­kling of black pep­per. 1. De-frost prawns, pat dry on kitchen pa­per or cloth. 2. In four fruit bowls or small soup plates, sprin­kle the finely sliced let­tuce over the base. 3. Ar­range the sliced cu­cum­ber around the edges. 4. Share out the de­frosted prawns on to the four bowls. 5 Make the Sauce Rose (sim­ply whisk to­gether all the in­gre­di­ents very well) and spoon equally on to the four por­tions of prawns.

6. Grind a lit­tle black pep­per over the top and dec­o­rate the prawns with a cou­ple of black olives, oth­er­wise a lit­tle chopped pars­ley or snip­pets of chives, as in my pic­ture.

7. Serve with brown bread and but­ter or sliv­ers of toasted or grid­dled Pitta Bread and a glass of chilled Chardon­nay.

This is my take on the pop­u­lar chicken liver paté, which I have given a taste lift by adding ba­con, onion, mush­rooms and gar­lic, with some Fino dry sherry.

Rather su­pe­rior in my view. Time was when I made it with KEO Fino Cyprus sherry.

Alas, due in my view to poor mar­ket­ing, sales were small and this su­perb aper­i­tif was with­drawn.

So, now we use a Span­ish Fino.

1. Trim all fat and gris­tle away from the chicken liv­ers. If the chicken hearts are at­tached, let them be, they will add to the flavour. Slice coarsely.

2. In a medium fry­ing-pan, heat 30 grams of the but­ter un­til siz­zling and add the onions, gar­lic, ba­con, herbs, spices and mush­rooms. Stir regularly and cook un­til be­gin­ning to turn brown. Re­move and put into your food pro­ces­sor.

3. Put another 30 g of but­ter into the pan and fry the liv­ers for around 5 min­utes un­til cooked through (“pinky”), re­move, and put into the food pro­ces­sor.

4. Put re­main­ing but­ter and sherry, salt and pep­per, into food pro­ces­sor and whiz un­til smooth and creamy.

5. Spoon into a medium bowl or in­di­vid­ual ramekins. Pour a lit­tle melted but­ter over the top to add a fi­nal rich touch.

6. Re­frig­er­ate for at least three hours.

Serve with “Fino”, or a very dry white wine.

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