Wine Pairing Recipe - French Country Paté with Cumberland Sauce

This is a deliciously creamy paté and excellent served on warm French bread or crackers with some Cumberland sauce and a glass of Chardonnay (or Pinot Noir) - so something from Burgundy or in this style, that is light, round and earthy. Check out our Chardonnay this month from Puglia - subscribe online.

French Country Chicken Liver Pâté (with Brandy method)

Ingredients (serves 10)
500 gms cleaned chicken livers
400 gms unsalted butter
100 gms double cream
60 mls Brandy (Cognac)
10 gms English mustard powder
5 gms thyme powder
20 grams peeled and chopped garlic
10 gms black ground pepper
10 gms iodised salt

Brad’s Cumberland Sauce
2 lemons, juice of
3 oranges, juice of
1 x 250ml can of cranberries (or 250 gms of fresh cranberries)
120 mls port
15 gms English mustard powder
15 gms ground ginger

Heat a frying pan, melt 50 gms of butter. Add chicken liver, cook for 2 to 3 minutes until seared, add the brandy and
flambé. Let that rest and cool for a couple of minutes.

Add contents to a blender, blend and add another 150 gms of the butter plus cream, mustard powder, thyme, garlic and seasonings until creamy. Pour into a terrine dish and top with the remaining 200 gms of the butter (melted).

Refrigerate and serve on warm toasted french bread with vegetable crudités.

Brad’s Cumberland Sauce
In a saucepan, lightly boil cranberries, then reduce the heat, add the remainder of the ingredients. Thicken up for about 8 to 10 minutes. Cool and chill, serve cold on cold cuts and patés.

Wine Pairing
I’d recommend a good and well-rounded Chardonnay (Montrachet style). Check out our Chardonnay this month from Puglia - subscribe online. Chardonnays like this are generally creamy textured with hints of smoke and toasted nuts, a brilliant match.

Did You Know?
That chicken liver is low in fat and is filled with protein, it is also an excellent source of vitamin A, vitamin B-12, riboflavin, folate and iron.

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