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Chicken liver pâté and antipasti platter

Chicken liver pâté and antipasti platter

PT25M

1
Before making the pâté, prepare the chicken livers by trimming them of all fat and sinew. Set aside
  • 1kg chicken livers
2
Add the olive oil to a large, shallow saucepan and place over a medium heat. Sweat down the leeks and parsley for a few minutes until softened
  • 30ml of olive oil
  • 100g of leek, roughly chopped
  • 30g of parsley, roughly chopped
3
Add the trimmed chicken livers and increase the heat to high. Cook until the livers are well-browned and the pan is fairly dry. Pour in the Marsala wine and cook for a few minutes until it evaporates
  • 100ml of Marsala wine
4
Stir in the capers and anchovies and allow to cook through for a few more minutes, then transfer to a blender along with the butter
  • 50g of capers
  • 50g of anchovy
  • 200g of butter
5
Blitz to form a smooth, creamy pâté. Taste a little, adding some salt to season if required
  • salt
6
Place the pâté in a bowl or container submerged in iced water and allow to cool completely, placing a piece of cling film across the surface of the pâté to stop a skin from forming. If not serving straight away, chill until required
7
When ready to serve, create a large platter layered up with the cured meats. Halve or slice the mozzarella balls and place on top of the meats, adding a scoop of 'nduja alongside it
  • 100g of Parma ham, or culatello ham
  • 100g of fennel salami, such as finocchiona
  • 100g of salami
  • 100g of smoked duck breast, or cured duck breast
  • 200g of mozzarella cheese
  • 'nduja
8
Scoop quenelles of the chicken liver pâté on to the platter before garnishing with pickled vegetables, fresh basil sprigs and raddichio leaves. Serve with toasted bread on the side
  • 300g of mixed pickle, such as pickled onions, carrots or artichokes
  • fresh basil, to garnish
  • radicchio, to garnish
  • ciabatta, or other bread, sliced and lightly toasted to serve

Ingredients

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  • Chicken liver pâté

  • Antipasti platter

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