Chicken Liver Pate by Chef Jean Pierre Rival
Ingredients:
500 gr cleaned chicken livers, marinated for a few hours in mix of
200ml port, garlic, 1 large onion, salt and pepper, bayleaves. Everything goes into a steamer for 20 minutes.
DO NOT OVERCOOK because livers must be pink inside.
Strain all the livers and keep the juice, but take out the bayleaves, place in whatever container you will use.
Blend livers together. ADD 150 grams melted butter into which is mixed one sachet of 50g gelatine.
Add slowly the marinade until the pate becomes like paste. It must not be sloppy.
Lastly, put in a half teaspoon of green peppercorn. (DO NOT BLEND pepprcorns, they must be whole). ADD salt and pepper.
Place in pate terrine, but first place Gladwrap in the mould and when you puti n the pate into the mould, ensure there is no air on the sides. Cover with Gladwrap until it is set.
JELLY:
250mls of water and Port and then add 3 sachets of gelatine. Stir until it boils and add juniper berries and peppercorn.
When the Pate is set, place jelly mix (slightly cooled) on the top and place in fridge until set..
Tags: Chicken Liver Pate
my french kitchen | nadine 03/05/2011
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