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Ingredients
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Pâté Ingredients
Cherry Mostarda Ingredients
Grilled Bread Ingredients
Method
Pâté Preparation
- 1
Sauté the Aromatics
In a skillet, melt 50g of unsalted butter over medium heat. Add the minced shallots and garlic, and sauté until they are soft and translucent, about 5 minutes.
- 2
Cook the Chicken Livers
Add the chicken livers to the skillet and cook for about 5-7 minutes, until they are browned on the outside but still slightly pink inside. Pour in the cognac or brandy and let it simmer for another 2 minutes.
- 3
Blend the Mixture
Transfer the mixture to a food processor, add the remaining butter (50g), heavy cream, thyme, salt, and black pepper. Blend until smooth and creamy.
- 4
Chill the Pâté
Pour the pâté into a serving dish or ramekins, cover with plastic wrap, and refrigerate for at least 2 hours until set.
Cherry Mostarda Preparation
- 5
Prepare the Cherries
In a saucepan, combine the pitted cherries, sugar, and white wine vinegar. Cook over medium heat until the sugar dissolves and the mixture starts to thicken, about 10 minutes.
- 6
Add Mustard
Stir in the Dijon mustard and ground mustard seeds. Cook for another 5 minutes until well combined and thickened. Remove from heat and let it cool.
