Ingredients:
3 chicken livers, cleaned and minced finely (you may also use your food processor if this grosses you out, just pulse a couple of times)
3 medium porchini mushrooms medium coarsely chopped (you may also use wild mushrooms which will add an earthier flavour)
1/4 cup finely chopped onion
2 cloves garlic finely minced (we try to buy garlic grown in the States or better yet, Canada we try to avoid Chinese garlic as they are picked too young and ripen in their container travel no flavour!)
1 tsp Chinese five spice (I made my own mix, but you may use the store bought kind)
1 tbsp Mirin (Japanese Rice Wine)
2 tbsp unsalted butter
1 tsp olive oil
Salt and Pepper to taste
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Preparation:
Melt 1 tbsp butter with the olive oil in a frying pan. Add the onions and cook about 1/2 way, add the mushrooms (mushrooms will release quite a bit of liquid, but dont worry)
Add the chicken livers and cook through.
Add the garlic, Chinese Five Spice and cook until you can really smell the aromas. Add the mirin, salt and pepper and the remaining 1 tbsp butter (melt the butter).
Mix thoroughly and allow to cool slightly.
Line a very small loaf pan (or ramekin) with plastic wrap. Press the paté into the form tightly. Refrigerate. This paté gets better with age, so you may want to make it in advance.
Serve on Grill Garlic Croustini with a Sweetish Sauce (or confit)
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