Chicken liver pâté from chef Feras Barakat at the Lemon Tree, Holiday Inn Abu Dhabi.
Ingredients
Basic recipe:
1kg chicken liver
200ml UHT milk
100ml cream
200g butter
200g ground nutmeg
10g bayleaf
20g red onion, chopped
20g garlic, chopped
20g salt
6g sugar
On the plate (for four people):
20g salt
200ml raspberry vinegar
100ml extra virgin olive oil
150gm mixed lettuce
10g crushed black pepper
20g pear
6g baguette
20g pistachio, peeled
Method
- Wash, cut and clean the chicken liver. Soak it in the milk with nutmeg, bayleaf, sugar and a bit of salt, for at least two hours
- Heat the butter in a pan and sauté the onion and garlic until soft
- Add the drained liver with a little salt and cook until done. Keep cool
- Put the pan’s contents into a blender with the fresh cream. Blend until it forms a smooth, creamy paste
- Roll the mixture in cling film to form a cylindrical shape. Refrigerate for at least two hours
- Prepare a dressing with raspberry vinegar, olive oil and seasoning
- Toast the pistachio kernels and keep aside
- Thinly slice the baguette and toast until crisp. Keep aside
- Peel, core and slice the pear into four; caramelise the wedges in a very hot pan
- Slice the pâté cylinder into four and arrange each over a bed of lettuce. Arrange pear wedges on one side. Garnish with the dressing and
- toasted pistachio
- Serve with baguette toasts
This recipe comes from chef Feras Barakat at the Lemon Tree, Holiday Inn Abu Dhabi.
