This rich dish is made with chicken liver from Dewberry Hills Farm and is balanced by a tart beetroot gelée along with the crsip flavor and texture of some tiny radish from David Sasuga’s Fresh Origins, which are “planted” in the pâté.
For the beetroot gelée
- 4 whole golden beetroots, chopped
- 3½fl oz red wine vinegar
- salt and freshly ground black pepper
- 2 gelatin leaves, soaked in cold water
For the pâté
- 4 shallots, finely diced
- 4 oz Madeira
- 4 oz red Port
- 1 sprig fresh thyme
- 1 garlic clove, finely diced
- 1lb Dewberry Hills Farm chicken livers
- 4 free-range eggs, at room temperature
- 10½oz clarified butter, melted
- 24 Tiny Radish
Preheat the oven to 225F
Pass the beetroot through a juicer. Combine the beet juice with red wine vinegar and season to taste with salt and freshly ground black pepper.
Warm the beetroot juice mixture in a saucepan and then squeeze the excess water from the soaked gelatin before adding them to the beetroot juice. Stir to dissolve. Set aside to cool, but not set.
In a pan combine the shallots, the wines, thyme, and garlic. Bring to a boil and simmer until the liquid has evaporated.
Remove the thyme and transfer contents to a food processor. Add the chicken livers and pulse. Add the eggs one at a time, followed by the butter. Season the pâté mixture with salt and freshly ground black pepper. Empty the mixture into a ¼ sheet cookie sheet that has been lined with parchment or oven-proof plastic wrap, and place tray on a larger baking sheet or pan. Fill the larger pan with boiling water until half way up side of the cookie sheet containing the pâté. Cook in the oven for approximately 30 minutes.
Remove from the oven and transfer to the fridge to chill. When the pâté is firm, “plant” the tiny radish in rows allowing for 1” square sections of pâté. Pour a thin layer of the beetroot gelée on top and return to the fridge to set.
To serve, cut the finished pâté into 1 inch squares and serve with the radish leaves.