Chicken liver pâté – with a twist

Prepare the grapes a few days before your party to give them time to pickle.
 
recipes, chicken
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Recipe from: 07 August 2015
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • SWEET AND SOUR GRAPES:
  • 125
    ml
    white wine vinegar
  • 50
    g
    sugar
  • 5
    ml
    coriander seeds
  • 200
    g
    seedless red grapes
  • PâTé:
  • 60
    g
    butter
  • 1
    onion, chopped
  • 250
    g
    chicken livers, cleaned
  • 5
    ml
    fresh thyme or lemon thyme, finely chopped (or 1ml dried thyme)
  • 20
    ml
    lemon juice
  • 20
    ml
    brandy
  • 60
    ml
    cream
  • melted butter (optional)
  • thinly sliced mini baguettes,toasted to serve
  • rocket leaves, to garnish
Servings: Change Serving
 
 

Method

 
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.

Pâté


Heat the butter in a saucepan. Add the onion and sauté until soft.Add the chicken livers and fry over a medium heat for 5 minutes. Add

the thyme and cook for a further 3-5 minutes.
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.

Spoon into a food processor and blend until smooth. Pour into pâté dishes and leave to cool. Pour a thin layer of melted butter over the top, if you prefer. Chill until ready to serve.
To serve the crostini, spread the toast with liver pâté. Cut the grapes in half and scatter over the top. Garnish with rocket leaves.

Words and image:
Ideas magazine

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