Chicken Liver Pâté with Pedro Ximénez Sherry Glaze
Chicken Liver Pâté with Pedro Ximénez Sherry Glaze
Discover the exquisite flavors of this chicken liver pâté, generously glazed with sweet Pedro Ximénez sherry, in a recipe shared by our dear friend Irene from the enchanting Pyrenees Mountains.
Ingrediënten
PREPARATION TIME: 3 HOURS MINIMUM / SERVES 8
- 12 tablespoons 1.5 sticks of softened unsalted butter
- ½ medium sweet onion finely chopped (approximately 1/4 cup)
- 1 clove of garlic finely chopped
- ½ pound of chicken livers
- 2 teaspoons of kosher or sea salt
- A generous amount of freshly ground black pepper
- 1.5 teaspoons of finely chopped fresh thyme or 1/2 teaspoon of dried thyme
- ÂĽ teaspoon of freshly ground nutmeg
- 1.5 tablespoons of brandy
- ½ cup of heavy cream
- ¼ cup of very sweet Pedro Ximénez or cream sherry
- ÂĽ tablespoon of gelatin powder
- Fresh parsley sprigs for an elegant garnish
- Thin slices of long-loaf baguette bread
Instructies
- In a medium skillet, melt 2 tablespoons of butter over low heat.
- Add the finely chopped onion and garlic, cover, and cook, stirring occasionally, for approximately 15 minutes, or until the onion becomes soft and translucent.
- Increase the heat to medium, then add the chicken livers, salt, freshly ground pepper, thyme, and nutmeg.
- Cook and stir until the chicken livers are no longer pink in the center.
- Pour the sherry evenly around the skillet.
- Safely ignite the liquid by using a match or kitchen lighter, shaking the pan gently to avoid burning.
- Cover the skillet to extinguish the flames.
- Allow it to cool.
- Transfer the liver mixture to a food processor, add the remaining 10 tablespoons of butter, and process until a smooth and creamy consistency is achieved.
- Incorporate the cream by processing until well combined.
- Spoon the mixture into custard cups or ramekins, smoothing the surface with a spoon.
- Refrigerate for at least 2 hours or until it becomes firm.
- In a small saucepan, combine the sherry and gelatin, allowing it to stand for 1 minute.
- Heat the mixture over low heat until the gelatin completely dissolves.
- Let it cool for a few minutes before pouring a scant 1 tablespoon over each custard cup.
- Return them to the refrigerator for at least 1 hour, or until the gelatin sets.
Notes / Tips / Wine Advice:
Bring the pâté to room temperature before serving. Garnish with fresh parsley sprigs and serve alongside slices of baguette. Delight in the exquisite flavors of this timeless classic with a modern twist.
