Country Chicken Liver Paté On Grilled Garlic Croustini With Papaya Sauce
Photo: Eva Taylor
Ingredients
3 chicken livers, cleaned and minced finely (you may also use your food processor if this grosses you out,
1/4 cup finely chopped onion
1 teaspoon Chinese five spice (I made my own mix, but you may use the store bought kind)
2 tablespoons unsalted butter
1 teaspoon olive oil
Preparation
1
2
Add the chicken livers and cook through.
3
5
Line a very small loaf pan (or ramekin) with plastic wrap. Press the paté into the form tightly. Refrigerate. This paté gets better with age, so you may want to make it in advance.
Tools
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About
This little amuse bouche can easily be served as an appetizer or an hors d’oeuvres (or even part of a tapas dinner). I left the paté a coarse texture this time to play against the smoothness of the sauce. The sauce is an adaptation of Roger Mookings recipe, Food Network, Everyday Exotic – I just loved the subtle sweetness and the bang of heat at the very end. It really complimented the Asian flavours in the Paté.
http://kitcheninspirations.wordpress.com/2010/01/16/country-chicken-liver-pate-on-grilled-garlic-croustini-with-papaya-sauce/
Yield:
6.0 amuse bouche
Added:
Saturday, January 16, 2010 - 5:28am