– courtesy Paradiso, Burlington
Peppered Chicken Liver & Andoulle Sausage Pate with Mushroom Ketchup
1 ½ lbs chicken livers, cleaned
1 lb Andoulle sausage, casings removed
2 cups onion, chopped
1 lb butter, ½ lb cold
2 cloves garlic, minced
3 oz Bourbon
2 tbsp fresh herbs, finely minced
2 tbsp black peppercorns, course ground
1 tbsp salt
1 tbsp sage leaves, chopped
Topping
½ lb butter
½ tbsp black pepper, ground
4 sprigs thyme, leaves picked
1 tbsp salt
Ensure chicken livers are cleaned of all white fat and connective tissue and set aside. Combine onions, garlic and ½ lb of butter in a frying pan and sauté until translucent. Add chicken livers, sausage meat and crushed peppercorns and cook until chicken livers are pink and firm. Add bourbon, herbs and seasoning and remove from heat. Allow mixture to cool to room temperature. In the meantime cube the remaining ½ lb of cold butter. Puree the chicken liver mixture with the cold butter until smooth. Do not over work, but ensure there are no large lumps remaining. Using plastic wrap line the inside of a pate pan and pour the mixture in and place in the fridge to cool. For topping clarify the butter with salt, thyme and ground pepper and then cover the pate. Wrap and place in the fridge to set.
Mushroom Ketchup
2 lbs button mushrooms, sliced
¼ cup vegetable oil
½ cup red wine vinegar
½ cup red wine
1 cup brown sugar
1 cup red onion, fine mince
½ tbsp nutmeg
1 tbsp truffle oil
Sauté onions in oil until soft and add mushrooms. Season with salt and allow to cook until mushrooms brown and most liquid is evaporated. Mixture should not be watery. Add wine, brown sugar, vinegar and nutmeg and bring to a simmer. Allow to simmer until thickened. Add truffle oil and season with salt and pepper.