The Flying Biscuit Cafe Cookbook by Delia Champion

Author:Delia Champion
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2007-09-15T00:00:00+00:00

Organic Chicken Liver Pâté with Sweet Figs

A French baguette, pâté, and arugula make a great sandwich too!

8 tablespoons unsalted butter, divided

3 large white onions, finely diced

1 pound organic chicken livers, trimmed of excess fat (available at health food markets; sometimes frozen)

1/4 cup tawny port

1/4 teaspoon allspice

1 tablespoon fresh lemon juice

Kosher salt and freshly ground black pepper

1/3 cup fig preserves

Toast points, sesame crisps, or toasted baguette

Oil a 1-1/2-quart terrine or straight-sided casserole dish and line with plastic wrap; set aside.

In a large, heavy skillet, over moderate heat, melt 2 tablespoons butter. Add onions and cook until soft; transfer them to a food processor. In the same skillet, melt 2 tablespoons butter over moderate heat. Saute chicken livers until they are browned on the outside but still pink inside; transfer them to the food processor.

Add port to the skillet, bring it to a boil, and deglaze the skillet, scraping up the brown bits, for 1 minute. Add the port to the food processor with the remaining butter, allspice, and lemon juice. Puree the mixture until smooth. Add salt and pepper to taste.

Pour the pâté into the prepared terrine, cover with plastic wrap, and refrigerate for 5 hours, or until firm.

To serve, remove plastic wrap from the terrine. Place a serving platter right side down on top of the terrine. Holding the platter tightly to the terrine, flip them over. Remove the terrine; discard the plastic wrap. Smooth the top and sides and spread the preserves on the top. Serve with toast points, crisps, or baguette. The pâté, kept covered and chilled, may be made 4 days in advance.

Serves 6

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