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Pâté
Recipe by Miguel Maestre
- Steps
- Ingredients
Steps
- Preheat oven to 120°C.
- Trim any sinew from the livers. Rinse under cold water. Drain. Pat dry with absorbent paper.
- Place livers, garlic, thyme, shallot, sherry, salt, pepper and nitrate in a processor.
- Process until smooth. Add butter in four batches, processing between additions. Add eggs one at a time, processing between additions.
- Pass mixture through a sieve into a jug.
- Divide mixture among four ovenproof dishes (12cm diameter), leaving 0.5cm at the top for the jelly.
- Place dishes in a baking dish. Add enough boiling water to come half way up the outside of dishes.
- Cook in the oven for 30 minutes. Cool 5 minutes. Remove dishes from baking dish.
- Cool to room temperature. Refrigerate.
- To make jelly, soak gelatine leaf in water until soft. Remove and squeeze out water.
- Place the gelatine in a small saucepan with honey, vinegar and water. Stir over a low heat until gelatine is dissolved and mixture is hot. Cool to room temperature.
- Pour over pâté in dishes. Garnish with pepper and thyme. Refrigerate for 3 hours or overnight.
- Serve pâté with toasted bread.
