Country Chicken Liver Paté On Grilled Garlic Croustini With Papaya Sauce


3 chicken livers, cleaned and minced finely (you may also use your food processor if this grosses you out,
3 mediums porchini mushrooms medium coarsely chopped (you may also use wild mushrooms whic
2 inches cloves garlic finely minced (we try to buy garlic grown the States or better ye
1 teaspoon Chinese five spice (I made my own mix, but you may use the store bought kind)
1 tablespoon Mirin (Japanese Rice Wine)
2 tablespoons unsalted butter
1 teaspoon olive oil
Salt and Pepper to taste


Melt 1 tbsp butter with the olive oil in a frying pan. Add the onions and cook about 1/2 way, add the mushrooms (mushrooms will release quite a bit of liquid, but don’t worry)
Add the chicken livers and cook through.
Add the garlic, Chinese Five Spice and cook until you can really smell the aromas. Add the mirin, salt and pepper and the remaining 1 tbsp butter (melt the butter).
Mix thoroughly and allow to cool slightly.
Line a very small loaf pan (or ramekin) with plastic wrap. Press the paté into the form tightly. Refrigerate. This paté gets better with age, so you may want to make it in advance.
Serve on Grill Garlic Croustini with a Sweetish Sauce (or confit)




This little amuse bouche can easily be served as an appetizer or an hors d’oeuvres (or even part of a tapas dinner). I left the paté a coarse texture this time to play against the smoothness of the sauce. The sauce is an adaptation of Roger Mookings recipe, Food Network, Everyday Exotic – I just loved the subtle sweetness and the bang of heat at the very end. It really complimented the Asian flavours in the Paté.


6.0 amuse bouche


Saturday, January 16, 2010 - 5:28am


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