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Preparation
 
Soak the chicken livers for two hours to remove the bitter taste.
Clean the quail and remove the skin. Place in the saucepan with the other ingredients (including the livers).  Once cooked, leave to cool; rinse and bone.  Put into a blender with a dash of olive oil; rectify with salt.
 
For the jam: peel the tomatoes and...

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Preparation
 
Soak the chicken livers for two hours to remove the bitter taste.
Clean the quail and remove the skin. Place in the saucepan with the other ingredients (including the livers).  Once cooked, leave to cool; rinse and bone.  Put into a blender with a dash of olive oil; rectify with salt.
 
For the jam: peel the tomatoes and remove the seeds. Put the tomatoes, cloves and sugar in a saucepan for 30 minutes (without bringing to the boil).  Then, add in the port, balsamic vinegar and half a cup of water.  Stir carefully to prevent burning.  Remove the mint leaves and cloves.
 
Serve the pâté with the jam on top and a few mint leaves. Can be accompanied by toast.
 

 

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Ingredients 4 persons
  • FOR THE PÂTÉ
  • 8 quails
  • 4 chicken livers
  • 1 cup milk
  • 1 clove garlic
  • Salt & pepper (to taste)
  • 3 spoonfuls olive oil
  • 1 medium white onion
  • 4 leaves laurel
  • 4 sprigs thyme
  • FOR THE JAM
  • 8 tomatoes
  • 1 cup port
  • 2 cloves
  • 1 spoonful balsamic vinegar
  • 3/4 cup sugar
  • 1 knot mint leaves.
Recipes. The Cook & Chef Institute