Chicken Liver Paté
125 grams Bacon
200 grams Chopped Onion
3 Garlic Cloves
2 Bay Leaves
Dessertspoon fresh Chopped Thyme
700 grams Trimmed and cleaned Chicken Livers
80 mls Brandy
100 mls Cream
Salt and Pepper to Taste
Clean and Trim the Chicken Livers.
Chop the Onion and Garlic
Melt the butter in a large pan and add the Onions, Garlic and Bacon, and cook until soft.
Add the Thyme and Bay Leaves, and cook only a moment, then add the chicken Livers.
Add Salt and Pepper to taste
Cook Livers until they loose their colour, cover and continue to cook for about 5 minutes.
Remove from heat, remove Bay leaves, and put into a food processor, and pulse until very fine in texture.
Add Cream and Brandy and Pulse again until mixture is smooth.
Pour into ramekins or larger moulds.
Note: This makes a large quantity and the recipe can easily be halved.
150 Grams Flour
100 Grams Parmesan Cheese (Grated)
100 Grams Unsalted Butter
2 Egg Yolks
To make the cheese straws, blitz the flour, butter, grated parmesan and egg yolk to make a paste.
Roll out to half an inch thickness and cut into 1cm (½”) by 7cm (3”) pieces. Brush with egg wash and sprinkle with salt and paprika.
Cook in the oven at 170°C for 8 minutes.
250 mls Chicken Stock
125 Grams Butter (chopped)
¼ teaspoon sugar
150 Grams Plain Flour
150 Grams coarsely grated Gruyere Cheese
1 Teaspoon dry mustard powder
¼ teaspoon cayenne pepper
Preheat oven to 200°C.
Heat Stock and butter in a medium pan until liquid boils and butter melts. Add sugar and flour; stir vigorously with a wooden spoon for about 1 minute, or until mixture leaves pan side.
Add Eggs, one at a time, beating well between additions. Stir in cheese, mustard and cayenne.
Drop rounded teaspoons of mixture onto baking paper-lined oven trays, about 3cm apart. Bake in a moderately hot oven for 15 minutes until puffed. Reduce temperature to moderate (180°C) and bake a further 5 minutes or until browned.
(Suitable to freeze)
300 g smoked salmon
125 g unsalted butter
1 small onion, finely chopped
2 teaspoons Lemon Juice
1 Teaspoon French Mustard
2 Tablespoons Cream
¼ Teaspoon Tabasco
1 Teaspoon drained capers
Process all ingredients until smooth, stopping occasionally to scrape down the side of the bowl.
Spoon mixture into serving dish(es).
Smooth top of paté with knife or spatula.
Refrigerate several hours, or overnight until firm.
Serves 4 to 6