French chicken liver pâté (L'Atelier Gourmet Food)

Ingredients

• Chicken liver mousse

• 80 g onion (approx. ½ an onion)

• 1 garlic clove

• 30 g unsalted butter, cut into pieces

• 250 g chicken livers, trimmed

• 60 g Port or 60 g Madeira wine

• 2 sprigs fresh thyme, leaves only

• 1 sprig fresh rosemary, leaves only

• 1-2 pinches sea salt

• 1 pinch ground black pepper

• 120 g unsalted butter

• Port jelly

• 1 gold strength gelatine leaf

• Ice cold water, for soaking

• 100 g Port or 100 g Madeira wine

• Bread of choice

• Cornichons, to serve

Nutrition

• Per 1 portion

• Calories: 701.2 kJ / 167.6 kcal

• Protein: 4.7 g

• Carbohydrates: 3.3 g

• Fat: 13.4 g

• Saturated Fat: 8.1 g

• Fibre: 0.2 g

• Sodium: 39.0 g

Tips & Tricks

Useful items: Fine-mesh sieve, ramekin (6cm), bowl

Thermomix® parts: Spatula, measuring cup, simmering basket

Preparation

Chicken liver mousse

1. Place 30 g of the butter and sauté 3 min/120°C/speed 1.

2. Add chicken livers, port, thyme, rosemary, salt and pepper, then simmer 6 min/80°C/reverse/speed 1.5, without the measuring cup.

3. Add the remaining 120 g of butter and blend 20 sec/speed 10. Pass pâté mixture through a fine-mesh sieve into a bowl.

4. Transfer pâté into individual ramekins and cover. Place in the fridge to chill for 2 - 3 hours. Clean and dry mixing bowl.

Port Jelly

1. Once pâté has set, place gelatine leaf in a bowl, cover with water until soft and pliable (approx. 5 minutes).

2. Place Port into mixing bowl and cook 2 min 30 sec/100°C/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

3. Remove gelatine from water and squeeze gently to remove excess water. Add gelatine to mixing bowl and combine 10 sec/speed 1 or until gelatine is disosolved completely. Allow mixture to cool (approx. 30 mins).

4. Gently pour cooled jelly over pâté and return to the fridge until jelly has set (approx. 30 minutes). Serving with Bread and cornichons.

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