Chicken Livers With Green Pepper Corn Paté
December 22nd 2013....Gees! Time flies... I began blogging December 16th 2010...that makes three years and an all time page visit of nearly 67,000. Not bad. Blogging is writing: if you don't feel like writing nothing comes out. If what you cook is not interesting then there is nothing to blog about. However I had a couple of surprises with my semolina cakes.....
Christmas is around the corner and it calls for either Foie Gras from France (truffled if you can find) or a Paté of some sort. I will concentrate on the Paté which is cheaper and not so difficult to make.
- ¾ cup chicken stock.
- 1 ½ teaspoons gelatin.
- 2 Tbsp. cold water
- 2 Tbsp. brandy or whiskey or black rum.
- 500 gr. roughly chopped chicken livers marinated in the above hard liquor for 2 hours.
- 2 oz premium quality fresh butter (60 gm).
- 4 rashers bacon finely chopped.
- 2 small onions finely chopped.
- ¼ tsp thyme.
- 1 bay leaf.
- 2 Tbsp. dry sherry if you don't have dry Sherry use dry Vermouth. If not any sweet white wine will do.
- 4 Tbsp. fresh 35% cream.
- 2 Tbsp. finely chopped parsley.
- Salt and pepper to taste.
- 3 oz. premium quality butter extra (90 gm)
- A handful of green pepper corns well boiled in very little water.
- Soften gelatin in cold water add to boiling stock, stir until dissolved. Pour into base of (16 cm base x 9.5 cm base x 6.5 cm deep, opening to 19 cm x 13 cm on top) aluminum foil mold (you do not need to grease mold; everything will drop out easily after chilling), refrigerate until set.
- Put green pepper corns in a little water and boil for 5 –7 minutes until very little water is left. Set aside for later.
- Chop chicken livers roughly. Drain livers, heat 1 oz butter in frying pan, add livers and stir fry just long enough to brown on all sides.
- In separate pan, melt remaining butter and cook the combined chopped onion, chopped bacon, thyme and bay leaf. Add the semi-cooked chicken livers cook further 5 minutes. Remove from heat, remove bay leaf. Add green pepper-corn juice.
- Blend the mixture in blender till it is becomes a paste.
- Stir in sherry, cream, parsley and whole green peppers, salt and pepper to taste. Melt extra butter and fold through. Spread evenly by pressing mixture in mold.
- Refrigerate until firm.
- Detach slightly by hand the sides of the aluminum foil mold and overturn on serving plate.
- Serve with triangles of toast.
- For a large size party quantities can be doubled.
Enjoy with a nice chilled sweet white wine for example a Sauternes (White Bordeaux) or a white Riou-Patron Moschato by Parparoussi if you live in Greece followed by a Roquefort (not any blue cheese) and some Macarons.