Chicken Liver Pate With Sourdough Wafers
- 1 None onion, finely chopped
- 1 clove garlic, thinly sliced
- 8 sprigs fresh thyme
- 1/4 cup red wine vinegar
- 1/2 cup brandy
- 1 cup port
- 1 lb chicken livers
- 3/4 cup plus 6 tbsp ghee (clarified butter)
- 2 tsp finely chopped fresh oregano
- 2 None eggs
- 1 tsp fresh thyme leaves
- None None Cornichons and watercress sprigs, to serve
- 1/4 cup ghee (clarified butter)
- 3 None sourdough baguettes
- 2 tsp sea salt flakes
- Combine onion, garlic, thyme sprigs, vinegar, brandy and port in small saucepan. Bring to a boil. Reduce heat to low; simmer, uncovered, about 10 mins or until reduced by about three-quarters. Strain port mixture into bowl (you will need 3/4 cup strained liquid); discard solids. Cool.
- Meanwhile, discard sinew from livers; pull lobes away from connecting tissue.
- Preheat the oven to 325u0b0F. Grease metal or glass 6-cup loaf pan. Line bottom and sides with parchment paper, extending paper over sides.
- Melt 3/4 cup of the ghee in small saucepan.
- Blend or process livers, port mixture, oregano and eggs about 3 mins or until smooth. Gradually add warm ghee in a thin, steady stream; blend until combined. Season. Strain mixture through a very fine sieve into a large bowl, pressing down on solids; discard solids.
- Pour liver mixture into prepared pan. Place pan in tea towel-lined large baking pan; pour in enough boiling water to come halfway up sides of loaf pan.
- Bake for about 20 mins or until top is firm and temperature of pate is 160u0b0F. Remove pate from baking pan. Cool on wire rack 1 hour.
- Melt remaining 1/3 cup ghee in small saucepan; stir in thyme leaves. Pour mixture over pate. Cover; refrigerate.
- For the sourdough wafers, preheat oven to 400u0b0F. Melt ghee in small saucepan. Slice bread thinly on an angle. Brush one side of bread with ghee; place on baking pans. Sprinkle with salt. Bake about 3 mins or until lightly browned and crisp.
- To unmold pate, rub sides of loaf pan with a hot cloth. Run a hot knife around sides of pate. Invert pate onto cutting board; remove lining paper. Cut pate into thick slices. Serve with sourdough wafers, cornichons and watercress.
onion, clove garlic, thyme, red wine vinegar, brandy, port, chicken livers, ghee, fresh oregano, eggs, thyme, watercress sprigs, ghee, sourdough baguettes, salt
Taken from recipes-plus.com/api/v2.0/recipes/33563 (may not work)