BBC Food - Recipes - Chicken liver pâté with beetroot jelly
A rich pâté flavoured with brandy, Maderia and port. An earthy beetroot jelly and crisp chicken skin ups the ante. Equipment and preparation: for this recipe you will need six sterilised small...
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Ingredients
- 4 whole beetroots , roughly chopped
- 100ml/3½fl oz red wine vinegar
- 25g/1oz sugar
- salt
- freshly ground black pepper
- 2 gelatine leaves, soaked in cold water for 10 minutes
- 4 shallots , finely sliced
- 100ml/3½fl oz brandy
- 100ml/3½fl oz Madeira
- 100ml/3½fl oz port
- sprig fresh thyme
- 1 bay leaf
- 1 garlic clove, grated
- 500g/1lb 2oz chicken livers , at room temperature
- 4 free-range eggs , at room temperature
- 300g/10½oz butter , melted
- 3 chicken legs, poached for 20 minutes in chicken stock
- 6 baby golden beetroot , cooked and peeled
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