A ROYAL PORTFOLIO RECIPE: ANTIPASTO PLATTER WITH CHICKEN LIVER PÂTÉ & ROSEMARY CRACKERS
Bring The Royal Portfolio Dining Experience Home.
Entice your guests with a delicious combination of rich cheeses, cured meats, pickled vegetables and Executive Chef Veronica Canha-Hibbert’s homemade Chicken Liver Pâté and Rosemary Crackers. You’ll love how easy it is to prepare and how perfect it is for any special occasion or family gathering.
When translated Antipasto means “before the meal”. It’s a great way to start a night spent with friends or a festive afternoon paired with a great bottle of your favourite wine!
200g Chicken Liver Pâté (see recipe below)
100g parma ham
200g mozzarella cheese
300g of mixed pickle, such as pickled onions, carrots or artichokes
basil sprigs and radicchio leaves
Rosemary Crackers (see recipe below)
ciabatta, or other bread, sliced and lightly toasted to serve
Tailor this list to include your family favourites.
Create a large platter layered up with the cured meats. Halve or slice the mozzarella balls and place on top of the meats. Scoop quenelles of the Chicken Liver Pâté on to the platter before garnishing with pickled vegetables, fresh basil sprigs and radicchio leaves. Serve with Rosemary Crackers.
1kg chicken livers, soaked overnight in milk and then rinsed and cleaned of sinew
8 rashers of streaky bacon, cut into lardons
150g white onion, finely chopped
100g green apple, peeled and cored and chopped into chunks
8 cloves garlic, finely chopped
100ml dry sherry
50ml calvados or apple brandy
½tsp pink salt (curing salt – you can get it from your butcher)
100g of butter, cold and cubed
100ml clarified butter
Preheat the oven to 110°C. In a non-stick frying pan, sear the chicken livers, which has been seasoned liberally with salt and pepper, in a little olive oil and ensure that they are coloured. Removed from the pan and reserve to one side. In the same pan, sweat the bacon, onions, sultanas, apples and garlic for 5 minutes until soft. Leaving the onions, bacon and garlic in the pan, deglaze with the dry sherry and the calvados. Transfer the contents of the pan along with the reserved chicken livers to a blender and turn it on. Add the cubed butter, a few cubes at a time, as the mixture is blending. Blend for 3-5 minutes until the butter is fully incorporated (the mixture should become smooth and glossy). Pass the mixture through a fine sieve. Pour into a terrine mould lined with a double layer of clingfilm. Place the terrine mould in a roasting tin and fill with water until it reaches halfway up the sides of the mould. Bake in the oven for 1 hour. Allow the terrine to cool to room temperature then place into the fridge to chill for 1 hour. Once the parfait is cool, scoop into a piping bag and pipe into ramekins and top with melted clarified butter – return the ramekins to the fridge and allow the butter to set.
150g white bread flour
1tsp Maldon salt
1tsp light brown sugar
1tbsp finely chopped rosemary and an extra 1 tsp for sprinkling on top
2tbsp olive oil
Set your oven to 220C. Using a dough hook attachment on your mixer and place all the ingredients in the bowl mix till combined into a rough dough. If it’s sticky, add a little more flour so it’s nice and smooth. Either feed the dough through a pasta roller till about 0.5 cm or using a rolling pin and roll the dough in between 2 sheets of baking paper. Brush the squares with a melted butter and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork. Transfer onto a baking tray and separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.
The Royal Portfolio Foundation Itinerary