Friday tips menu Homemade chicken liver paté ( or veggie timbale )
Stuffed red pepper with sunflower seeds Chocolate terrine with raspberry coulis star ter
notes
Friday tips menu Homemade chicken liver paté ( or veggie timbale )
For larger numbers make this paté in a small roasting tin – the pate should be about 5cm deep though not very flat . v
Confit of duck with vin chaud sauce Roast garlic aubergine Gratin dauphinoise Purée of peas
Stuffed red pepper with sunflower seeds Chocolate terrine with raspberry coulis star ter
Homemade chicken liver paté
Serves : 4-6 Cooked : on the hob
Preparation time : 10 minutes Cooking time : 30 minutes week one dietary requirements :
vegetarian : NO , make veggie timbale
vegan : NO , see vegan alternatives
dairy free : NO , fry chicken livers and serve hot on a bed of salad with a mustardy dressing
250g chicken livers , defrosted if frozen 125g butter , room temperature ½ large clove garlic , grated finely ½ teaspoon dried thyme 30g extra butter , melted for finishing salt and pepper to serve : couple handfuls mache for the apple chutney :
2 apples , washed , cored and chopped into 2cm dice
50ml wine vinegar 50g sugar 75ml vegetable oil 1 teaspoon dried sage or thyme 1 clove garlic peeled and finely grated salt and pepper
1 . Brush a loaf tin with oil . Lay 2 layers of cling film on top of each other on a work surface then line the tin with this double layer . The oil will help smooth out wrinkles and help it slip into place easily . 2 . Put 25g of the butter into a frying pan and heat till foaming but not turning colour . Trim the livers so there are no stringy bits and add to the pan . 3 . Add the garlic and thyme and season very well with salt and pepper . Cook the livers until firm but still pink inside . 4 . Turn the livers and juices into a tall container , add in the rest of the room temperature butter and blend until really smooth . 5 . Spoon the paté into the tin . 6 . Chill in the fridge for 30 minutes . When the pate is firm on top pour over the melted butter , this will prevent the surface of the paté discolouring . Set in the fridge now for at least 4 hours . This can be made up to 2 days in advance but must be made in the morning . 7 . In the mean time make the apple chutney by frying the apples , oil , garlic , vinegar and sugar together with the herbs until sticky and sweet and sour . Season with salt and pepper . Leave to one side to cool before serving . This can be made ahead and stored in the fridge ( you can make extra and use for canapés , try topping a cheese croute with this wonderful homemade chutney !).
To serve : place a slice of the paté on a side plate with a good dollop of chutney to one side and a few mache leaves ( lambs tongue salad ) . Serve with lots of fresh French bread . nut free : OK gluten free : OK
notes
We wanted a Skiworld ’ house ’ paté and have tried many different recipes and this was the one overwhelmingly voted the best by menu testers and their guests . It is actually Lucy Cufflin ’ s family recipe , simple , but utterly delicious . Even if you do not think you like liver , we promise you will like this !