Grandma's Brandy Pâté with Homemade Brioche and Chutney

Thalia & Bianca

February 10 2014, 7:00pm

Grandma's Brandy Pâté with Homemade Brioche and Chutney

Preparation time:

40 mins

Cooking time:

40 mins

Serves:

8

Ingredients

• 170g butter
• 2 onions, finely chopped
• 460g chicken livers, cleaned
• 6 bacon rashers, finely chopped
• 120g mushrooms, finely chopped
• ½ tsp thyme leaves
• 2 bay leaves
• 2 tbs port
• 2 tbs dry sherry
• 2 tbs brandy
• 250ml (1 cup) pure cream
• Salt and pepper, to season
• Thyme leaves or sprigs, to serve

Blackberry Chutney (makes 5 cups)

• 500g blackberries
• 2 large apples, finely chopped
• 140g caster sugar
• 1 medium red onion, finely chopped
• 1cm-piece fresh ginger, grated
• 2 tbs Dijon mustard
• 150ml white wine vinegar

Brioche Rolls

• 60ml (¼ cup) warm milk
• 21g dried yeast
• 1 tbs caster sugar
• 500g (22/3 cups) bread flour
• 2 tsp salt
• 7 eggs, plus extra 1, lightly beaten
• 100g soft butter, cut into 1cm cubes

1. To make pâté, melt butter in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add chicken livers, bacon, mushrooms and herbs. Cook, stirring occasionally, for 2 minutes or until livers are browned all over. Remove bay leaf. Transfer mixture to a food processor.
2. Add port, sherry and brandy to pan and simmer for 30 seconds or until reduced by half. Add to food processor with cream and process until smooth. Season with salt and pepper. Strain through a sieve into a jug, then divide among serving dishes. Refrigerate for 3 hours or overnight until set.
3. To make chutney, combine all ingredients, except vinegar, in a large saucepan. Stir over medium heat for 4 minutes or until softened and blackberries burst. Stir in vinegar. Season with salt and pepper. Simmer, uncovered, for 10 minutes or until slightly reduced. Set aside to cool.
4. To make brioche rolls, preheat oven to 200C. Combine milk, yeast and sugar in a small bowl. Set aside for 5 minutes or until frothy.
5. Sift flour and salt into bowl of an electric mixer. Add yeast mixture and eggs. Using the paddle attachment, mix on low speed for 3 minutes. Add butter, 1 cube at a time, mixing to combine. Knead dough on a lightly floured surface for 30 seconds.
6. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
7. Punch down dough. Turn out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Divide into 10 portions. Using floured hands, roll each portion into 3 balls.
8. Place the 3 balls into one hole of a greased 80ml (1/3 cup) capacity muffin pan. Repeat with remaining dough. Cover pan with a clean tea towel and set aside for 20 minutes or until risen by half.
9. Brush brioche with beaten egg and bake for 15 minutes or until golden.
10. Garnish pâté with thyme and serve with chutney and brioche to the side.