PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY

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Ingredients

  • 2 oz butter
  • 1 onion, diced
  • 1/2 bell pepper, diced
  • Salt
  • Pepper
  • Paprika
  • Dill
  • 1 cup cognac
  • 1 apple or pear, grated
  • 1 lb 2 oz chicken livers
  • 7 oz butter
  • 7 oz cream
  • 1 cup nuts
  • Cranberries
  • Pumpkin seeds
  • Almonds
  • Physalis

FOR THE CHUTNEY:

  • 8 or 10 figs
  • 1 tbsp ginger
  • 1 cup sugar
  • 1/4 cup white vinegar
  • Salt
  • Pepper

Preparation

Put 2 oz of butter in a pot with 1 diced onion, 1/2 diced bell pepper, salt, pepper, paprika, dill plus any seasoning you prefer. Cook until the onion is translucent and add 1 cup of cognac, then cook for 3 minutes for the alcohol to evaporate. Add 1 apple or pear, grated

Add 1 lb 2 oz of chicken livers (sold in supermarkets) and 7 oz of butter. Cook until the livers are well done. Add 7 oz of cream and put everything in a blender, then blend. Allow to cool and make rolls using a plastic wrap. Put in the fridge.

Chop 1 cup of nuts of your liking. Cranberries, pumpkin seeds, almonds.

FOR THE CHUTNEY:

Put 8 or 10 figs cut in half (or quarters) in a small pot with 1 tablespoon of ginger chopped into sticks, 1 cup of sugar, 1/4 cup of white vinegar, salt and pepper. Allow to cook until achieving jam consistency. Otherwise, you may buy any chutney you prefer.

Decorate with physalis, and voilà!