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Archive for February 2009

Chicken paté on a salad with almonds, springonion, bacon topped with a savory tuile.

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Ok, this is my entry for this month’s Paper Chef. Usually one would work to enhance the flavours in a course. By using sweet, salt, sour and so on one can lift an ingredient up to become it’s on star in a meal.

This time I must admit that I was trying to conceal the taste. Is that a good thing? I would say no. But sometimes  it is the sum of the parts that can make it work . At least that is my excuse. For the Paper Chef challenge one had to use:

– Liver, Oregano, Chestnuts, Cheese

So first of all, I would never never order liver at a restaurant. I would never never come up with the idea to cook a slab of liver. Ok, I have once or twice made a chicken liver crostini but that has not been due to salivating taste buds, more curiosity. Second, the idea of liver and cheese in a combination could make the most insensitive person gag. So here is how I got around that.


Dirt Easy Chicken Paté

200 gr chicken live
500 gr minced chicken
200 gr crème fraiche|
2 eggs
2 tblsp cognac
1 onion
1 clove of garlic

Fry the onion, garlic and roughly chopped liver for a little while. Mix minced chicken, salt, thyme, eggs and the crème fraiche  and the booze til a smooth batter. Then the only thing left to do is add the onion/liver- mix and stir. Put it all in a bread loaf tin and in it goes in the oven on 200 C for one hour.

Let it cool down properly before eating it, trust me it gets better if it gets to settle.


The salads is rather straight forward. I used a bag of pre-cut (shame on me) that I found in the fridge. A little bit of raspberry vinegar and some olive oil, then I lightly fried some bacon, springonion and almonds with oregano – didn’t find any chestnuts. Tossed it all around and that was it.

Savory tuile

One of the best things with Paper Chef is that it make me try out new things. Before this I had never before  made a tuile, but I had to get the cheese incorporated in the dish. And what better way that to make a crispy light tuile with some parmesan sprinkles.

65 gr flour
teaspoon of salt
teaspoon of sugar
some black peper
2 egg whites
110 gr softned butter

Whisk the butter til it is really soft.

Mix the dry ingredients, add the egg whited and stir til smooth, now add the butter bit by bit until you have a smooth and homogenous batter.

Make thin, and I mean really thin, rounds on a baking sheet and sprinkle these with the parmesan cheese. In it goes in an oven at 200C for 4-6 minutes. closeup-pate

So what are my own thoughts about it.

Well, by using chicken liver and making it into a paté I sort of masked the heavy liver taste which I just can’t stand. Next time I would put more stuff in the paté like bacon, mushrooms, springonion etc. But it is a very fine tasting dish, and for the amount or work and money it should earn a place in most homes.

The salad was kind of boring, but the saltiness of the bacon breaks the taste of liver and my substitute for chestnuts gave texture to the dish.

The tuile was a good solution, now the cheese didn’t get any prominent position but added saltiness to a cracker that was welcome change to the otherwise rather soft texture of the dish.

I could make this for guest, but probably not again for myself.


Written by magnus

February 9, 2009 at 11:24 pm

Posted in Uncategorized