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Chicken Liver Paté with Lapsang Souchong

Blend prepared chicken liver with egg, port, cognac, salt and pepper very finely. Slowly add melted warm butter. Strain through a fine meshed sieve. Cover a terinne pan with clear wrap and fill with paté. Poach in bain marie at 120°C for 25 minutes. Chill for 6 hours.

Peel and core pineapple and dice. Cook half of it with pineapple juice and blend into sauce. Mix halved physalis and remaining pineapple with sauce.

Infuse tea with 1/4l boiling water for 3 minutes. Strain and add soaked gelatin: Chill for 2 hours in a suitable pan. Cut in cubes and serve with paté and pineapple ragout.

For 4 servings you need:

  • 140 g chicken liver
  • 1 egg
  • 2 tbsp white port
  • 2 tbsp cognac
  • 240 g melted butter
  • salt, pepper
  • Pinch of sugar
  • 2 tsp Lapsang Souchong
  • 1 pineapple
  • 1 cup physalis
  • some pineapple juice
  • 5 sheets gelatin