Chicken Liver Paté with Rhubarb Jelly
Chicken Liver Paté
- 1/2 pound chicken livers, rinsed and trimmed
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons Cognac
- 2 teaspoons mustard powder
- Pinch ground mace
- 1 teaspoon chopped fresh thyme, plus more to garnish
- 2 cloves garlic, minced
- Sea salt and freshly ground pepper
Melt 2 tablespoons butter in a heavy bottomed skillet over medium heat. Add chicken livers and pan fry, about 5 minutes. Keep them on the move to prevent burning, turning frequently. Use a slotted spoon to remove and transfer livers to work bowl of food processor. Return skillet to low heat, melt 10 Tablespoons butter and add to food processor bowl. Deglaze pan with Cognac, using a wooden spoon to gently loosen any of the cooked-on bits and juices. Pour liquid over livers. Add mustard powder, mace, thyme and garlic to bowl. Process until paté is velvety. Season to taste with salt and pepper. Divide paté between serving pots and smooth surface. Melt remaining butter and pour over paté to cover surface. Sprinkle with fresh thyme. Cover with plastic wrap and refrigerate to chill.
Serve chicken liver paté and rhubarb jelly with toasted baguette and green salad. Check out our recipe for Red Wine Vinegar and Shallot Vinaigrette for something new.
- 10 tablespoons Rhubarb Syrup, see recipe below
- 1 teaspoon powdered gelatin
Place 2 tablespoons cold water and 2 tablespoons Rhubarb Syrup in a small bowl. Sprinkle gelatin over liquid and let stand to soften, about 5 minutes. Heat remaining 8 tablespoons syrup in a saucepan to just off-boil. Pour hot liquid over soften gelatin and stir to dissolve completely. Let cool slightly, transfer to serving bowl and chill to set.
- Equal amounts by weight rhubarb and sugar
Wash and trim rhubarb and chop into small pieces. Combine fruit and sugar in a non-reactive mixing bowl and muddle together until completely mashed. The blunt end of a rolling pin works well. Cover bowl with plastic wrap and let stand at room temperature for 24-48 hours. Strain through cheesecloth and discard solids. Transfer syrup into a clean glass jar and keep refrigerated until needed - up to 10 days.