Fall is here, now, I don’t want to spend time telling you guys how nice and glorious the colours are… it’ll be too cheesy (in fact the colours are beautiful, but do I have a gardening or something blog? NO). Anyway all these reddish and orange colours do inspire me to prepare other things, like the one I did saturday. A paté made of chicken liver, now don’t go all yucky, it doesn’t really taste too livery, ’cause I don’t like it myself, and also the consistance, is not cartboardy like it would be if you had pure livers.
- chicken livers
- flat leave parsley
- white wine
- first of all clean the livers under fresh water and try to cut out the sinewy part;
- soak the gelatine sheets in cold water;
- cook the livers in a pan with butter, garlic and thyme,
- when they’re almost done, pour some cognac and let it reduce a little bit;
- season to taste;
- take the pan away from the heat but leave the livers inside to finish;
- put the content of the pan in the mixer, add some cream and blizz;
- take some of it out and use to dissolve the gelatine;
- mix it with the rest;
- put it into a form and let it rest for a couple of hours (I did it the evening before);
- put a nob of butter in a pan and cook the mushrooms;
- add the flat leave parsley and the white wine and finish cooking.