Low-temperature steam cooking ensures a perfectly silky textured pâté. Serve with pickled cranberries for a festive twist.
Preparation Time: 30 minutes
Cooking Time: 1 hour
Serves: 8
| Ingredients | Preparation |
|
Pâté 200ml port 1 garlic clove 2 eschalots 1 bay leaf Sprig thyme 400g cleaned chicken livers Sea salt and freshly ground pepper, to season 200g butter, melted Jelly 175ml muscat (or other fortified wine) 2 gelatine leaves, softened in cold water Pickled cranberries 200g frozen cranberries 150g caster sugar 60ml red wine vinegar |
1. Place port, garlic, eschalots and herbs in a small pot over high heat, Induction level 8 and reduce by two thirds. 2. Preheat oven to Hot air 70°C + humidity 100%. 3. Place livers in a blender and strain in the infused port. Blend until smooth. Slowly add the melted butter and continue to blend until smooth. Pass the mixture through a sieve and pour into oven safe ramekins. Cover with cling wrap and place on perforated tray on shelf position 1. Cook for 1 hour. Refrigerate for 2 hours. 4. For the jelly, heat the muscat in a small pot, Induction level 6, add the gelatine to dissolve. Set aside to cool. Remove pâté from the fridge and scrape away the oxidised surface of each pâté. Carefully pour the jelly over the pâté and refrigerate to set. 5. To make the pickled cranberries, place all ingredients in a small saucepan over moderate heat, Induction level 7 and heat until sugar has dissolved. Set aside to cool. To finish 1. Serve the pâté with pickled cranberries and crusty bread or crackers. |
