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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