AuthorAilNoir-GarlicNoirCategoryAppetizersDifficultyBeginner
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 2.5ml (½ tsp) of salt. Add the water and bring to a simmer. Cover, reduce heat to low and cook, stirring occasionally until the livers are barely pink inside, about 6 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Transfer the content of the pan into a blender. With the blender running, slowly add the butter until incorporated, add the Black Garlic Purée, the maple syrup, the Cognac or Brandy, the remaining 2.5ml (½ tsp) of salt and pepper to taste. Process until completely smooth.
Scrape the pâté into 4 small ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate for a couple of hours until firm. Serve chilled.
Ingredients
Directions
In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 2.5ml (½ tsp) of salt. Add the water and bring to a simmer. Cover, reduce heat to low and cook, stirring occasionally until the livers are barely pink inside, about 6 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Transfer the content of the pan into a blender. With the blender running, slowly add the butter until incorporated, add the Black Garlic Purée, the maple syrup, the Cognac or Brandy, the remaining 2.5ml (½ tsp) of salt and pepper to taste. Process until completely smooth.
Scrape the pâté into 4 small ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate for a couple of hours until firm. Serve chilled.