STARTERS, SALADS & SPREADS
LIVER PATE
Ingredients
250g duck livers, cleaned, washed, thoroughly dried, and halved
250g chicken livers, cleaned, washed and thoroughly dried
30g cognac or brandy
½ onion, halved
1 clove garlic
40g butter
30g tomato puree
2 tbsp cream
1 tbsp fresh parsley
1 bay leaf
salt and pepper, to taste
extra butter to seal pate
Preparation
1) Marinate liver in alcohol, cover and place in the refrigerator for 3 hours.
2) Drain livers and retain alcohol.
3) Place onion, garlic into the bowl and blend for
Time: 5 seconds Speed: 6
4) Scrape down bowl with the spatula and blend for
Time: 5 seconds Speed: 6
5) Scrape down bowl with the spatula, add butter and cook for
Time: 1 min. Temperature: 100°C Speed: 1
6) Add livers, alcohol, tomato, cream, parsley, bay leaf, salt, pepper and blend for
Time: 10 seconds Speed: 7
7) Cook for
Time: 10 min Temperature: 70°C Speed: 2
8) Place in a dish and cover with a layer of melted butter (this seals the pate).
Cover and refrigerate overnight.
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