Chettinad x France
Chettinad chicken liver pâté
A pâté with a pepper kick strong enough to clear a Karaikudi afternoon.
160 minTime
16 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original444kcalsame
16 gproteinsame
2 gfibresame
160minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Dry roast the pepper, fennel, star anise, cloves, cinnamon and red chillies on low heat for 2 minutes, then grind fine.
- 2Pat the livers dry. Melt 30 g butter in a frying pan on medium high heat and sear the livers for 3 minutes a side.
- 3Lower to medium, add the shallots, garlic and curry leaves to the same pan and cook 3 minutes. Stir in the spice powder for 30 seconds.
- 4Blend the livers, shallot mix, cream, 90 g soft butter and salt until silky, then push through a sieve.
- 5Spoon into ramekins, smooth the tops, pour over the remaining 30 g melted butter and chill for 2 hours.
- 6Simmer the tamarind pulp, jaggery and water on low heat for 5 minutes and strain.
Serve it like this
Quenelle the pâté onto a cold plate with two toasted baguette slices leaning on it, a smear of tamarind jaggery glaze beside it and a fried curry leaf on top.
