Brûléed Pâté With Yuzu
An Original Recipe by Lorraine Elliott adapted from Hideki-san from Maggie in Japan
Preparation time: 15 minutes plus 30 minutes soaking
Cooking time: 15 minutes
Serves 6 as an entree
- 350g/12.4ozs. chicken livers (use super fresh livers)
- 2 cups milk for soaking
- 50g/1.7ozs. butter
- 150g/5ozs. onions, chopped (I used a mix of shallot whites and brown onion)
- 1 bay leaf
- 2 tablespoons finely grated ginger
- 2 tablespoons whisky
- 50ml/1.7ozs. light soy sauce
- 20ml/0.7ozs rice vinegar
- 150g/5ozs butter, cubed, very cold
- 2 teaspoons yuzu syrup (you can also use mandarin syrup)*
- 3 tablespoons yuzu syrup for bruleeing
- 2 tablespoons white sugar
I bought yuzu syrup from Tokyo Mart in Northbridge but you can find it at more Asian grocery stores nowadays
Step 1 - Remove the white stringy bits from the livers first and rinse (but don't drive yourself too mad doing it). Then soak the livers in milk for 30 minutes stirring occasionally. Strain and set aside.
Step 2 - Heat a frypan on medium heat and add butter. Saute the onions with the bay leaf and ginger for 3-4 minutes. Add in the chicken livers and cook for 2 minutes or so. You don't want them too overcooked. Then add the brandy or whisky, soy sauce and rice vinegar. Remove from heat - you want the centre of the livers still pink.
Step 3 - Place in a food processor with the cold cubed butter and blend very well. Add yuzu syrup to taste-remember that you'll also be adding it on the bruleed top so less is more in the actual pâté. Scoop into a pâté vessel or individual ramekins and allow to set.
Step 4 - Brush with the yuzu syrup and then sprinkle with the sugar and then brulee using a blowtorch. Allow to set firm again and serve with bread.