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.

Ingredients:

  •  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.


Method:

  • 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.

Merry Christmas,
Stelio

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