ORANGE SCENTED CHICKEN LIVER PATE’ WITH MARSALA JELLY SERVED ON QUINOA PAN BREAD
This is the last minute I know but I didn’t get going until yesterday when I finally had the kitchen completely to myself and the Paper Chef. The four ingredients were offal, spring onion, quinoa and something growing where you live and in season.There are many things growing around here right now, in any food shop I would have a vast choice but I chose something that actually grows here, in my garden. My ‘transgender’ lemon tree which changed into some kind of orange tree from one season to another is full of small orange like fruits, I suppose it’s wild orange because they are very bitter but the peel is really aromatic so I wanted to use that in a chicken liver patè. So there went the spring onion, the ffal and the free choice. The quinoa I used in a flat pan bread to spread the patè on, a
neat solution that turns it into a starter or a small evening meal.
Don’t forget to check out the roundup over at cooking up a storm in a few days time!
ORANGE SCENTED CHICKEN LIVER PATE’ WITH MARSALA JELLY SERVED ON QUINOA PAN BREAD or PATE’ DI FEGATINI AROMATIZZATO CON ARANCIA E MARSALA
300 g/10,6 oz chicken liver
1 spring onion
grated zest of 1 orange
1 bay leaf
2+2 tblsp Madeira or dry sherry
150 g/5,3 oz butter
1 leaf/sheet of gelatin
extra-virgin olive oil
- Put the gelatine leaf in cold water to soak.
- Chop the onion. Clean the chicken livers and sauté them in a little olive oil together with the onion, the bay leaf and the orange zest for 2-3 minutes.
- Add the Marsala wine and go on cooking until the liquid is quite dense.
- Let the livers cool down a bit before you run them in a mixer with the butter until smooth and creamy.
- Heat up the remaining Marsala wine and dissolve the gelatine in it.
- Put the chicken patè into a form or two and pour the tepid liquid over.
- Let it stabilize in the fridge.
QUINOA PAN BREAD
400 ml/ 1,7 cups flour
200 ml/ 0,85 cups water
1 pinch of salt
6 tblsp cooked quinoa (approx 3-4 tblsp uncooked quinoa)
1 tsp baking powder
- Mix the flour and water and work it into a dough. Leave it to rest.
- Rinse and cook the quinoa in salted water for about 20 minutes.
- Flatten the dough and put the quinoa and the baking powder on top, fold it over and work the quinoa into it. It gets a bit sticky so keep on powdering the dough and the working surface with flour.
- Roll out the dough thinly, cut out pieces to your own liking and bake , preferably, in an cast iron skillet.