Wild Mushroom and Chicken Liver Pate
Ingredients Required:
| 1kg Banana Shallots (s) | kg £1.98 |
| 1 Garlic (Net). Approx 8. Bulbs(s) | item(s) £1.69 |
| 1 Thyme (60G Pack)(s) | item(s) £1.00 |
| Olive Oil | |
| Unsalted Butter | |
| Dried Wild Mushrooms | |
| Smiked Pancetta |
Ingredients
- 30g dried wild mushrooms, use porcini or a mixture of wild mushrooms (available from most supermarkets).
- olive oil.
- 50g smoked pancetta, finely diced.
- 2 shallots, finely chopped.
- 1 garlic clove, crushed.
- 1 sprig of fresh thyme leaves, leaves chopped, plus extra to garnish.
- 800g chicken livers, trimmed (found in the freezer section of the supermarkets).
- 75ml brandy.
- 150g unsalted butter.
- 3 small brioche or 1 loaf, sliced and toasted, to serve.
- Soak the mushrooms in boiling water. Heat 1 tbsp olive oil in a frying pan and add the pancetta, shallot, garlic and thyme and cook over a lowish heat for about 4 minutes. Remove from the pan using a slotted spoon and set aside. Cook the chicken livers in batches in the same pan, over a medium-high heat for about 4 minutes, adding more olive oil as needed. Add to the shallot mixture. Swirl out the pan with the brandy and add to the bowl. Season.
- Drain the mushrooms, pat dry on kitchen paper and roughly chop. Melt 25g butter in the pan and cook the mushrooms for 1 minute. Whizz the chicken liver with 40g butter in a food processor until smooth. For the smoothest result, sieve, then season. Add the chopped mushrooms and mix well. Divide the mixture between 6 ramekins, level the top of each.
- Meanwhile, gently melt the remaining butter in a small pan. Pour the clear yellow butter off the top into a measuring jug and then pour a little over the top of each pot. Add a small sprig of thyme and chill. Serve with brioche slices and the red onion marmalade.
