GLUTEN-FREE CHICKEN LIVER PÂTÉ WITH CASSIS JELLY
We have taken a classic Chicken Liver Pâté and topped it with ruby-coloured Cassis Jelly to create this rich and satisfying dish.
It’s fabulous for party bites topping your favourite gluten-free crackers or croutons, or try it with one of our lavosh or cracker recipes.
For an indulgent small entrée, serve in individual ramekins and add some cornichons and lettuce leaves to the croutons on a side plate.
We hope you like it, Caren
CHICKEN LIVER PÂTÉ WITH CASSIS JELLY
Serves 20+ as canapés on croutons or 8-10 individual ramekins.
Pâté
500 gm chicken livers
140 gm salted butter, softened
20 gm very finely diced golden shallot
1 clove garlic, minced on a microplane
1 fresh bay leaf, crumpled
½ teaspoon sea salt
A good pinch fine white pepper
40 ml brandy or cognac
40 ml pouring cream
1 quantity Cassis Jelly, see below
Gluten-free croutons, lavosh or crackers
Place the livers on a plate and blot any moisture with paper towel. Transfer to a board and cut away any sinews or dark spots. There should be about 400gm cleaned livers to use.
Melt 40gm butter in a large frying pan over low heat then add the shallot and cook until softened but not coloured.
Add the garlic, bay leaf, salt and pepper to the pan and cook gently for 2 minutes. Add the livers and cook for about 2-3 minutes until the livers are just taking on some colour but are still soft and pink in the centre. Add the brandy to the pan, carefully ignite and swirl around the pan. Stir in the cream. Remove from the heat to cool a little and discard the bay leaf.
Meanwhile, cream the remaining 100gm butter in a food processor.
Add the slightly cooled livers and juices from the pan to the processor. Blend until smooth. Taste for salt and pepper.
Pass the mixture through a sieve into a bowl and discard any solids left on the sieve. Spoon the mixture into your preferred dish or dishes such as a couple of shallow 16cm oval ceramic dishes, or individual ramekins. Smooth the top/s.
Cover the pâté with cling wrap, pressing down carefully to ensure the pâté and cling wrap are in contact.
Allow to firm up in the fridge before removing the cling wrap. Pour over the cooled Cassis Jelly liquid. Carefully place the dish/dishes in a container with a lid and refrigerate for at least 4 hours to allow the jelly to set and up to 4 days before serving. Serve with gluten-free croutons, crackers or lavosh.
CASSIS JELLY
200 ml crème de cassis
1 teaspoon sugar
1 5-6gm titanium gelatine leaf, softened in cold water
Heat 60ml crème de cassis with the sugar in a small saucepan, stirring until the sugar dissolves. Add the rest of the cassis to warm. Take off the heat. Remove the gelatine leaf from the water, squeeze to remove excess water and add to the cassis. Stir to combine then pass through a fine sieve into a small jug. Allow to cool before pouring over the pâté.
Tips:
For croutons we use gluten-free breadsticks or brioche rolls from Hudson’s Bakery in Bondi Junction, Sydney.
If not all the pâté is initially used then cover the exposed surface tightly with cling wrap to prevent discolouration and refrigerate.