CHICKEN LIVER PATÉ WITH SWEET & SOUR GRAPES

SERVES 6 PREPA­RA­TION TIME: 10 MIN­UTES COOK­ING TIME: 15 MIN­UTES, PLUS 1 HOUR SET­TING

Good (UAE) - - RECIPES -

60g un­salted but­ter, plus ex­tra melted but­ter (op­tional)

1 onion, chopped

250g chicken livers, cleaned

1 tsp fresh thyme, finely chopped

1 tbs lemon juice

1 tbs brandy

¼ cup (60ml) pure (thin) cream Thinly sliced toasted baguette, to serve Rocket leaves, to gar­nish

Sweet & sour grapes

½ cup (125ml) white wine vine­gar ¼ cup (55g) caster su­gar

1 tsp co­rian­der seeds

200g seed­less red grapes

1) To make the grapes, heat the vine­gar and su­gar to­gether un­til sim­mer­ing. Add the co­rian­der seeds. Put the grapes in a ster­ilised jar. Pour the hot liq­uid over the grapes. Seal the jar and leave for a few days, or longer. 2) for the paté, heat the but­ter in a saucepan over medium heat. Add the onion and cook, stir­ring, for 5 min­utes un­til soft. Add the chicken livers and fry for 5 min­utes. Add the thyme and cook for a fur­ther 3-5 min­utes. 3) Add the lemon juice, brandy and cream and stir over the heat for 1 minute. Re­move from the heat and sea­son to taste with salt and freshly ground black pep­per.

4) Spoon into a food pro­ces­sor and blend un­til smooth. Pour into paté dishes and leave to cool. Pour a thin layer of melted but­ter over the top, if de­sired. Chill for at least 1 hour. 5) To serve the cros­tini, spread the toast with paté. Cut grapes in half and scat­ter over the top. gar­nish with rocket.

Pre­pare the grapes a few days be­fore your party to give them time to pickle.

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