During February the MSO runs free concerts at the Sydney Myer music bowl. Even though I am not a huge expert when it comes to Classical music I find it rather soothing and nice to day dream too. Going to see an outdoor classical music concert is also a great excuse to take a picnic.
Last week R and I went with a friend of his. I was feeling very lazy that day so we just took supermarket food and had wraps (aswell as an awesome homemade carrot cake). So this week I wanted to go the whole hog and make everything I took from scratch.
A good picnic always needs something dip like. I decided to go with a homemade chicken liver paté that I had seen in Delicious magazine a few days earlier. When I think of livers I immediately screw up my face, but I like to try new things and I remember that people say paté is tasty so why not give it a go?
The paté was not the most pleasant thing to make but it was very pleasant to eat. The first few bites I was dubious of, but then I was won over. It was very smooth and sweet.
Aswell as the paté (the star of the picnic) I took along a roasted cauliflower, caramelized onion and herb tortilla, a lentil, celery and dried apple salad, some salad greens and blueberry, orange muffins with white chocolate. It all went down very well and we were very stuffed by the end of it!
500g chicken livers, trimmed.
3/4 cup (185ml) milk
1/2 cup (125ml) extra virgin olive oil
2 large onions, chopped
2 small garlic cloves, chopped
3 bacon rashers, rind removed, chopped
1 tbs thyme leaves, plus sprigs for garnish
2 tbs brandy
1 1/2 tbs balsamic or fig vinegar
200g chilled cultured unsalted butter, chopped, plus 60g melted, cooled.
Makes 4 pots
Place chicken livers in a bowl with milk, and refrigerate while preparing other ingredients.
Heat 1 tbs of oil in large frypan over medium-high heat. Add onion, garlic and bacon and cook, stirring regulary for 12 minutes until onion caramelises. Mix in thyme, then add brandy and 1 tbs of water, stirring to deglaze the pan. Transfer to a bowl, wipe pan clean and return to high heat with remaining oil.
Drain livers, pat dry with paper towls, then cook for 2-3 minutes each side until browned and slightly crusty but still pink within. Add to bowl with onion mixture and season well.
Return pan to heat, splash with vinegar, give it a swirl to deglaze pan, then scrape the juices into the bowl - you should have a spoonful or so.
Puree mixture very finely in a blender or food processor with the chilled butter.
Using a spatula force the paté through a fine sieve into a bowl. Smooth paté into four 180ml ceramic pots. Pour a thin film of melted butter on top to seal, then sprinkle with thyme. Cover and keep in the fridge for up to 5 day.
Serve with crusty bread.
Starters 26th February, 2010 14:19:49 #
Silken Chicken Liver Paté
I am glad to see you have finally updated this site!
Belinda Cole 8th March, 2010 20:11:35
Silken Chicken Liver Paté
with a delicious recipe as well!
Freya 28th March, 2010 19:25:34