Tuesday, May 21, 2013

Chicken Liver Pate

Today's recipe is from an amazing cookbook.  I enjoy cookbooks that add historical references to recipes and give knowledge or background concerning a certain dish.  Luke Nguyen produced a series of cookbooks that are closer to history books.  My VietnamSecrets of the Red LanternThe Songs of Sapa, and Indochine are visually stunning, filled with great recipes and wonderful, sometimes heart-wrenching stories of Vietnam and their family's escape.  I cannot give a stronger recommendation.  Here is a wonderful recipe from Indochine that is traditionally spread on a banh mi or eaten as an appetizer.  This pate is not as smooth as a traditional French style, but it is filled with flavor.  The only ingredient I altered was the use of Grand Marnier instead of brandy or a regular cognac.  ENJOY!!!

The plate is an original from our neighbor Gerald Haessig.  You can find his work at Gerald Haessig Designs.  

Pate Gan Ga Heo- Chicken and Pork Liver Pate by Luke Nguyen

200g (7oz) pork livers
200g (7oz) chicken livers
100g (3 ½ oz) butter, softened
100g (3 ½ oz) minced pork
2 red Asian shallots, finely chopped
2 garlic cloves, finely chopped
2 tblsp brandy or Cognac 
4 tblsp pouring (whipping) cream
1 tsp sugar
2 tsp salt
½ tsp white pepper
Vietnamese Baguettes, to serve

Clean the livers of fat and sinew. Cut the pork livers to match the size of hte chicken livers. Wash under cold, running water, then dry well with paper towels.  

Put 2 teaspoons of butter in a large frypan over medium heat. When the butter starts to bubble, add half the livers and fry for 1-2 minutes until browned, then turn them over and brown the other side for 1-2 minutes, making sure the livers remain pink in the middle.  Remove to a plate, then repeat the process with a little more butter and the remaining livers.   

Add 1 tablespoon of butter to the pan and gently cook the pork mince for about 2 minutes, or until cooked through but not browned. Remove and set aside.  Wipe the pan clean with kitchen paper, then add 2 teaspoons of butter and gently fry the shallots and garlic for 5 minutes, until very soft and slightly caramelised. Increase the heat, then return the livers and pork to the pan, pour over the brandy or Cognac and ignite the alcohol.  Once the flame subsides, pour the liver mixture into a food processor and process until smooth.  With the motor running, add the remaining butter and the cream.

Season the pate with sugar, salt and white pepper; taste and adjust the seasoning if necessary.   Pour into a container and refrigerate for about 2 hours, or until set.  Before serving, remove from the fridge and let stand at room temperature for 30 minutes.
Serve with baguettes.

recipe from Indochine by Luke Nguyen

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