Jekk Joghgobkom 24.12.17
CHICKEN LIVER PATE WITH DRIED FRUIT
Serves 6-8
Ingredients
180g unsalted butter
1 small onion finely chopped
1 garlic clove finely chopped
¾ tsp salt
¼ tsp black pepper
Pinch of grated nutmeg
500g chicken livers
2 tbsp brandy
2 tbsp double cream
55g pistachio nuts, chopped
For the topping
175g redcurrant jelly
2 tbsp lemon juice
1 ½ tbsp water
150g mixed dried cranberries and sultanas
Method
- Heat half the butter in a large frying pan and cook the onion and garlic, stirring, for about 5 minutes until softened
- Add the salt, pepper, nutmeg and livers and cook, stirring for about 8 minutes, until the livers are cooked on the outside but still pink inside; remove from the heat and stir in the brandy; put into a food processor, add the cream and blend until smooth; tip into a bowl and stir in the pistachios; spoon into a 750ml loaf tin and smooth over the top with a spoon
- Melt the remaining butter in a small pan, then remove from the heat and stand for 3 minutes; skim off the froth from the butter
- Spoon the melted butter over the top of the pate to cover the surface, leaving the white milky solids in the base of the pan; chill in the refrigerator for 30-40 minutes until set
- For the topping heat the redcurrant jelly in a small pan with the lemon juice and water until melted, then simmer for 3 minutes; remove from the heat and stir in the fruit
- Spoon on top of the pate, cover with clingfilm and chill in the refrigerator for about 3 hours until set
- You can also spoon the fruit mixture on top when you take out the pate from the loaf tin.
PATE TAL-FWIED TAT-TIGIEG BIL-FROTT NIEXEF
Ghal 6-8 persuni
180g butir mhux mielah
Basla zghira mqatta’ rqieq
Sinna tewm imqata’ rqieq
¾ ta’ kuccarina melh
¼ ta’ kuccarina bzar iswed
Ponta noce moscata mahkuka
500g fwied tat-tigieg
2 imgharef brandy
2 imgharef krema doppja
55g pistacci mfarrka
Ghall-wicc
175g jelly tal-passolina hamra
2 imgharef meraq tal-lumi
1 ½ mgharfa ilma
150g zbib u cranberries niexfa, mhallta
- Sahhan nofs il-butir go tagen kbir u sajjar il-basla u t-tewma, fil-waqt li thawwadhom, ghal 5 minuti sakemm jirtabu
- Zid il-melh, il-bzar, in-noce moscata u l-fwied u sajjar, filwaqt li thawwad, ghal madwar 8 minuti, sakemm il-fwid ikun sar minn barra izda jkun ghadu roza minn gewwa; nehhi minn fuq in-nar u zid il-brandy; poggi go food processor, zid il-krema u farrak sakemm ikollok tahlita lixxa; itfa go skutella u zid il-pistacci; poggi t-tahlita go forma tal-hobz ta’ 750ml u llixxa l-wicc b’mgharfa
- Dewweb il-kumplament tal-butir; nehhi minn fuq in-nar u hallih joghqod ghal 3 minuti; nehhi l-ixkuma mill-wicc
- Ferragh il-butir imdewweb fil-wicc tal-pate, izda halli l-likwidu abjad fil-qih; poggi gol-fridge ghal madwar 30-40 minuta sakemm jaghqad
- Ghal-wicc, sahhan il-jelly tal-passolina hamra mal-meraq tal-lumi u l-ilma u tektek ghal 3 minuti; nehhi minn fuq in-nar u zid il-frott
- Ferragh fil-wicc tal-pate, ghatti bil-clingfilm u poggi fil-fridge ghal madwar 3 sighat biex jaghqad
- Tista anke tpogi t-tahlita tal-frott niexef wara li tohrog il-pate minn gol-forma