The Corner Chicken Shop

Phone: 03 9329 9983

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Chicken Liver Pâté with Balsamic Figs

Ingredients

  • Salt and pepper, to season ep40_gianni_zana_unusual_flavour_combinations_chicken_liver_pate_with_balsamic_figs_1bgqrhe-1bgqrhf
  • 4 firm ripe figs, quartered
  • 1 tbs honey
  • 250g chicken livers, trimmed, sinew removed
  • 25g butter
  • FIG JAM
  • 4 large firm ripe figs, finely chopped
  • 60ml (¼ cup) dry sherry
  • 1 lemon, juiced
  • 1 tbs caster sugar
  • PÂTÉ
  • 125g butter
  • 1 red onion, finely chopped
  • 100g button mushrooms, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbs fresh thyme leaves
  • 250g chicken livers, trimmed, sinew removed
  • 4 tbs dry sherry
  • 200ml thickened cream
  • LAVOSH
  • 200g (11/3 cups) plain flour
  • 1¼ tsp salt
  • 50g unsalted butter, melted
  • 1 egg, beaten
  • 50ml milk
  • 2 tbs rosemary leaves
  • SALAD
  • 1 tbs olive oil
  • 2 tbs balsamic vinegar
  • 100g rocket leaves
  • 4 radicchio leaves, thinly sliced
  • 4 tbs crushed walnuts, toasted

Method

  1. (Allow +3 hours chilling)
  2. To make jam, place all ingredients in a small saucepan over medium heat and stir for 15-20 minutes or until thickened. Season well, then cool completely.
  3. To make pâté, melt butter in a frying pan over medium heat. Add onion and cook, stirring, for 2 minutes or until softened. Stir in mushrooms and garlic. Cook, stirring, for 3-4 minutes or until softened and reduced. Stir in thyme.
  4. Add chicken livers and cook, stirring, for 1-2 minutes or until just browned on both sides, but still pink in the middle. Transfer mixture to a food processor.
  5. Add sherry to same pan and simmer for 1 minute to deglaze. Cool slightly, then add to food processor. Process mixture until smooth. Add cream and process until smooth. Pass mixture through a fine sieve into a shallow dish or individual ramekins. Refrigerate, covered, for 3 hours or overnight to set.
  6. Meanwhile, to make lavosh, place flour, salt and butter in the bowl of an electric mixer with a dough hook fitted. Mix until combined. Add remaining ingredients and mix until a dough forms. Divide into 2 portions and set aside, covered, for 15 minutes to rest.
  7. Preheat oven to 160C and line two oven trays with baking paper.
  8. Roll out dough between two sheets of baking paper until 2mm thick. Cut into long thin rectangles and place on prepared trays. Bake for 8 minutes or until crisp and golden.
  9. Drizzle figs with honey and season with pepper. Cook under a hot grill until caramelised.
  10. To make salad, whisk oil and vinegar in a large bowl. Add remaining ingredients and toss to coat.
  11. Season livers all over. Melt butter in a medium frying pan over medium-high heat. Add livers and cook for 1 minute on each side or until browned. Transfer to a warm plate for 2 minutes to rest. Thickly slice.
  12. Divide pâté, livers, figs and salad among serving plates. Serve with lavosh and jam to the side.

(My Kitchen Rules, 2016)

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Veggie & Feta Slice

Try this recipe easy for lunches or breakfast – an easy way to dodge the traditional sandwich but still stay healthy!

(Freezes well)

  • Cooking Time: 50 minutes (preparation 20 minutes)
  • Serves: 6

Ingredients

  • ​1 large orange sweet potato, grated 20160219_155648
  • 2 teaspoons olive oil
  • Half a red onion
  • 1 teaspoon of chilli (if you like things a bit hotter)
  • 4 large freerange eggs
  • 2 tablespoons plain flour
  • 1/2 cup reduced fat milk
  • 2 medium-large zucchini, grated
  • 120g reduced fat feta cheese, crumbled
  • Cracked black pepper and salt, to season
  • 1 red capsicum – diced20160219_155114
  • 2 carrots
  • 200g sliced mushrooms
  • Olive oil spray
  • Green salad, to serve if desired

Method

​1. Grate the sweet potato, zucchini and carrot into a bowl.

2. Preheat oven to 190°C (170°C fan-forced). 20160219_160841

3. Heat oil in a non-stick fry pan, add onion and paprika and sauté for about 2 minutes until softened. Remove from heat.

4. Whisk eggs and flour in a large bowl until combined then whisk in milk.

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5. Gently stir in grated veggies, diced mushrooms and capsicum with two-thirds of the feta cheese then season with pepper.

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6. Lightly grease a rectangular ovenproof dish with cooking spray (can be any size you have in the cupboard). Pour mixture into prepared dish.

7. Bake in preheated oven for 35-40 minutes until set.

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8. Cut into squares to serve. Accompany with a green salad if you wish.

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(An alternative is to pour into a cupcake tray and make mini muffins – easy if your on the run)

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Ile Flottante

A desert to share with your SPECIAL one, any time of year!

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Ingredients

  • 300ml milk
  • 1 vanilla bean, split, seeds scraped
  • 2 egg yolks
  • 2 tbs caster sugar

PRALINE

  • 55g (¼ cup) caster sugar
  • 25g (1/3 cup) flaked almonds, roasted

MERINGUE

  • 4 egg whites
  • 1 pinch of salt
  • 1 pinch of cream of tartar
  • 110g (½ cup) caster sugar

 Method:

  1. Heat milk and vanilla bean seeds in a heavy-based saucepan over medium heat until hot.
  2. Whisk egg yolks and caster sugar in a medium bowl until combined. Gradually whisk hot milk into yolk mixture. Return mixture to same pan over medium-low heat. Using a wooden spoon, stir for 5 minutes or until mixture is thick enough to coat the back of the spoon. Strain mixture through a fine sieve into a bowl. Cover with plastic wrap and refrigerate for 3 hours.
  3. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer. Stir sugar and 60ml (¼ cup) water in a medium heavy-based saucepan, without boiling and using a wet pastry brush to brush down any stray sugar crystals on side of pan, until sugar dissolves. Bring mixture to the boil. Boil, without stirring, for 7-8 minutes or until golden brown. Pour caramel over nuts on prepared tray. Cool until set, then break into pieces. Process until coarsely chopped.
  4. To make meringue, preheat oven to 140C. Using an electric mixer, whisk egg whites, salt and cream of tartar to stiff peaks, then gradually add sugar and whisk until thick and glossy. Scoop large spoonfuls of mixture and, using another large spoon, drop onto prepared tray, leaving 6cm between each. Bake for 20 minutes or until firm.
  5. Divide crème anglaise among four serving bowls. Top with meringue and decorate with praline to serve.

(My Kitchen Rules, 2013)

Trading Hours

Monday CLOSED
Tuesday 6am to 3pm
Wednesday CLOSED
Thursday 6am to 3pm
Friday 6am to 3pm
Saturday 6am to 4pm
Sunday 9am to 4pm

Contact Us

Shop 87-89, Dairy Produce Hall,
Queen Victoria Market
Corner of Victoria & Queen Streets, Melbourne

Phone: 03 9329 9983