| You will need | Qty |
| Chicken Liver | 200 gms |
| Port Wine | 50 gms |
| Salt | To taste |
| Pepper | To taste |
| Onion | 50 gms |
| Butter | 100 gms |
| Green Apple | 50 gms |
| CAARA Brioche | 4 slices |
| Garnish | |
| Mirco Herbs | 4-5 leaves |
EQUIPMENT YOU’LL NEED:
Induction plate, non-stick pan, wooden spoon, electronic mixture grinder
INSTRUCTIONS:
- Soak the cleaned liver in a bowl of milk overnight. Remove the liver from the milk and keep aside.
- In a pot, heat the butter on medium heat and add finely chopped onion & green apple, sauté it till translucent and cook the overnight soaked liver. Cook it till half done and deglaze the pan with port wine.
- Season with salt and pepper and process it in the electronic grinder until completely smooth.
- With the machine on, add the softened butter (not melted), 2 tablespoons at a time, until completely incorporated and smooth.
- Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve with toasted brioche.
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