Chicken Liver Pâté with Pears and a Citrus and Redcurrant Sauce

Name: Chicken Liver Pâté with Pears and a Citrus and Redcurrant Sauce
Cuisine: Israeli
Ingredients: 300 g (10 oz) redcurrant jelly; juice of 1 orange and 1 lemon (150 ml (5 fl oz) altogether); juice of 1 orange and 1 lemon (150 ml (5 fl oz) altogether); 2 teaspoons cornflour; 50 ml (2 fl oz) sweet red wine, such as kiddush wine; 50 ml (2 fl oz) sweet red wine, such as kiddush wine; 4 ripe eating pears such as Williams or comice pears; 4 ripe eating pears such as Williams or comice pears; 4 ripe eating pears such as Williams or comice pears; 50 ml (2 fl oz) vinaigrette dressing; 110 g pack mixed salad leaves; paprika; 6-8 small sprigs of fresh herbs such as parsley, chervil or dill; 6-8 small sprigs of fresh herbs such as parsley, chervil or dill; 6-8 small sprigs of fresh herbs such as parsley, chervil or dill; 6-8 small sprigs of fresh herbs such as parsley, chervil or dill; 6 slices brown bread, toasted

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

This delicious hors d’oeuvre offers the best of both worlds: the rich, nostalgic taste of traditional chopped liver and the fresh, surprising flavours of a fruity, citrus-scented sauce. Sweet ripe pears in a tangy dressing complement the flavours perfectly.

Ingredients

300 g (10 oz) redcurrant jelly
juice of 1 orange

Asia
Israel
Starter

Method

To make the sauce, put the redcurrant jelly into a small pan, add the citrus juices and bring slowly to the boil, whisking gently until the jelly has melted. Mix the cornflour and wine to a smooth liquid and add to the pan, mixing well and bubble over moderate heat until the mixture looks clear, about 3 minutes. Pour into a jug with a narrow pouring spout and chill.

Peel,