Homemade Chicken Liver Pate l Grazing platter fillers l Spiced Red Wine Jelly l Arubakes

Chicken Liver Pate
300g Chicken Liver
½ White Onion
1 Clove Garlic
Butter
Thyme
3 Leaves Dried Bay Leaves
½ Cup Water
2 tbsp Cooking Cream
Zest & juice of half an Orange
For the Jelly
½ Cup Red Wine
2 tbsp Sugar
½ tsp Salt
½ tsp Nutmeg
1 tbsp Gelatin Powder
Zest & Juice of half an Orange
Method
1. Dice up the Onion and garlic
2. Trim out the offal (gallbladder) from the liver
3. Heat a pan with a knob of butter and saute the onion and garlic until translucent
4. Add the Chicken liver, thyme and bay leaves and cook, stirring occasionally for about 2 mins
5. Add the water, season with salt, and add the orange zest and juice and let it cook for about 5-6 mins, until the outside has has browned but there is still a bit of pink left
6. Turn the heat off and let it cook in the residual heat for about 10 mins
7. Take out the bay leaves, and strain out the excess water and put the liver, onion garlic and herbs into the blender
8. Blitz for about 45 seconds until its fairly smooth. Add in the cold cooking cream and a knob of cold butter and blitz again until silky smooth
9. Taste and season
10. Pour into a dish and cover with cling film. Make sure the cling is touching the surface of the pate
11. Refrigerate for at least an hour or until it sets
12. To make the red wine jelly, heat the red wine or port with the sugar, salt, nutmeg and the orange zest and juice
13. Let it heat for about 10 mins, until it has reduced by about a third
14. Turn off the heat and sprinkle in the gelatin. Let it bloom for about a minute
15. Stir to mix and let it cool slightly in the pan
16. Strain it and pour on top of the pate and put it back in the fridge to set for 4-6 hours or overnight

[@mayurimunasinghe367]

Yeah, great job Swan! Hope Aru compensated you well for it!!! ❤

[@PraveeniAlgama]

Well done, Swan👏

[@nuzlanuhuman6767]

Great job Swan :)