Place a bay leaf on top of each pâté dish, pour the clarified butter over the top to cover pâté, then refrigerate until set. Put extra butter in a clean saucepan, melt over gentle heat until white sediment comes to the top skim off white sediment only.Push your mixture through a coarse sieve to ensure it is completely smooth, then place in to either one large serving dish or a few small ramekins.Pour sauce into the blender, blend together with your chicken liver mixture until smooth. Stir to combine, gently bring to a boil, then simmer gently uncovered until sauce has reduced by half. Add brandy, port, sherry, salt, pepper, cream and finely chopped mushrooms to the pan. Place the frying pan back on a medium heat.Tip the contents of your frying pan in to a blender. Add your chicken livers and gently fry for 7 minutes or until cooked. Saute slowly until onion is translucent and very tender (but not brown). Melt butter in pan, add finely chopped onion, thyme, bay leaf and finely chopped bacon. Soak them in cold, salted water for approximately 1 hour. Prepare your chicken livers - make sure they are clean.
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