Spiced chicken liver pâté
| Serves: | 4 |
Ingredients
- 1/3 cup Natural sweet red wine
- 4 Tbsp Butter
- 1/2 tsp ground ginger
- 1/4 tsp allspice, ground
- A pinch salt
- 2 cups Double cream
- 1 tsp thyme leaves, finely chopped
- 2 onion, finely chopped
- olive oil, to drizzle
- 375 g Free-range chicken livers, cut into about 1.5 cm pieces
- 2 gelatine leaves, soaked in cold water for 10 minutes
- 2 Tbsp Canola oil
- 4 tbsp red wine vinegar
- 1/2 cup organic beetroot juice
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To make the beetroot jelly, warm the beetroot juice with the red wine vinegar and sugar in a pan.
- Squeeze excess water from the soaked gelatine leaves, then add them to the beetroot juice. Stir until the gelatine has dissolved and set aside to cool, but not set.
- For the pâté, heat the olive oil in a frying pan over a medium heat and cook the onion and thyme until softened. Turn up the heat to medium, add the chicken livers and sauté for 2 minutes until they are browned on the outside but still pink inside.
- Allow to cool slightly, then tip the chicken livers into a food processor.
- Add the wine to the pan and boil it until reduced to a couple of tablespoons.
- Tip the reduced wine into the food processor with the chicken livers and add the cream, salt and spices.
- Blend until smooth, add the butter and blend again. Season with salt and pepper if needed.
- Place the pâté in a medium sized glass bowl or in individual glasses or ramekins and chill for half an hour.
- Once firm, carefully pour about a 5 mm layer of the beetroot jelly on top of the pâté and return it to the fridge to set for an hour.
- Serve the pâté with the melba toast and/or a sliced and toasted Rustica loaf.
You could enjoy this recipe too
Buy the ingredients
Add to Cart