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Instructions |
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Chicken livers should be plump and together with no marks etc,
discard those below par and any green bile sacs
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Melt 250 gram butter and cook onions until translucent and soft
Add whole livers Bouquet Garni and Bay leaves and cook for 15 -
20 min until only slightly pink in centre or cooked through
Remove bouquet garni and bay leaves and set aside
Melt rest of butter and mix in EVOO
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Put liver mix through a food processor until desired consistency
You will need to process liver mix in 3 to 4 lots, after finishing
combine the lots in a large bowl and spoon together to combine
Mix in Grand Marnier, optional Orange Juice Reduction & Port a
little at a time, tasting until the desired taste is achieved, a little
more or less may be needed
Spoon pate mix into Ramekins leaving enough space for aspic
jelly
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Put stock and juniper berries in saucepan and reduce slowy by
two thirds
Soak gelitan sheets in cold water to soften, then add to stock
reduction
Stir sheets into stock and remove from heat and strain through a
muslin lined sieve, do not force aspic liquid through sieve this
will serve to make the aspic cloudy.
Top off each ramekin with 7mm of the aspic liquid and allow to
set in the fridge overnight.
Cover and freeze pate not going to be consumed with in a few
days
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| Serving
Suggestions |
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crusty bread
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Originally Submitted
10/23/2009
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