Kukurutxoa

Cornets with Chicken Liver Pâté

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Preparation info

  • Difficulty

    Easy

  • 12

    Tapas

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

  • About

THERE’S A FASHION IN THE BASQUE COUNTRY THAT IS JUST CATCHING ON IN THE REST OF SPAIN, AND THAT IS THE UPMARKET PINTXOS OR TAPAS BAR. SOMETIMES THESE PLACES ARE SECLUDED AND COOL WITH STAINLESS STEEL AND DIMLY LIT SPACES IN WHICH CHEFS SERVE UP DECONSTRUCTED CLASSICS AND A FEW INVENTIONS OF THEIR OWN. SOME ARE WONDERFULLY GOOD, OTHERS CAN BE A TOUCH ‘TRY-HARD’ FOR MY TASTE. THIS RECIPE IS THE CLASSIC CHICKEN LIVER PÂTÉ PIPED INTO A MALSOUQUA PASTRY CONE AND DRIZZLED WITH A PEDRO XIMÉNEZ REDUCTION. SOME MAY FIND IT A LITTLE FUSSY TO PREPARE, BUT IT TASTES FABULOUS. THIS RECIPE CALLS FOR A GARNISH OF KIKOS, OR TOASTED CORN — A SNACK SOLD IN SPANISH FOOD STORES — BUT IT IS NOT ESSENTIAL TO THE DISH. YOU’LL FIND THE METAL CONES THAT ARE USED TO WRAP THE PASTRY AROUND FROM GOOD KITCHENWARE SHOPS.

Ingredients

  • 300 g (10½ oz) chicken livers, cleaned
  • ½ small brown onion, finely sliced
  • 1 teaspoon extra virgin olive oil
  • a pinch of thyme leaves
  • 360 ml (12½ fl oz) Pedro Ximénez sherry
  • 115 g (4 oz/½ cup) caster (superfine) sugar
  • 60 ml (2 fl oz/¼ cup) pouring (whipping) cream
  • 40 g ( oz) butter, softened
  • 1 large sheetof malsouqua (also called brik pastry), available from Middle Eastern delicatessens (see glossary)
  • 1 egg, lightly beaten
  • 200 g (7 oz/1 cup) roasted corn (kikos), finely ground

Method

Preheat the oven to 150°C (300°F/Gas 2).

Place the chicken livers in a small baking dish with the onion, olive oil, thyme leaves and a pinch of salt. Mix together and bake, stirring occasionally, for 20 minutes, or until the chicken livers are cooked through but still a little pink in the middle. Remove from the oven and allow to cool slightly.

Meanwhile, to make the syrup, place 300 ml (10½ fl oz) of the sherry and all the sugar in a small heavy-based saucepan and stir over low heat until the sugar has dissolved. Bring to the boil, then reduce the heat to low and simmer for 20–30 minutes, or until reduced by one-third. Remove from the heat and leave to cool.

Place the cooled chicken liver mixture in a food processor. Add the cream, butter and the remaining sherry, season to taste and process until smooth. Push the mixture through a very fine sieve into a small bowl. Cover closely with plastic wrap and refrigerate for I hour, or until the mixture is cool but still soft enough to pipe.

Increase the oven temperature to 200°C (400°F/Gas 6).

To make the cornets, lay the pastry sheet on a work surface and cut into 12 even rectangles. Roll one pastry piece around a lightly oiled metal cone that is about 10 cm (4 inches) long and 2 cm (¾ inch) in diameter. Brush the edges with the beaten egg and place on a baking tray lined with baking paper. Repeat with the remaining pastry to make 12 cornets. Bake for 3–5 minutes, or until golden, then remove from the oven and leave to cool on wire racks.

To serve, carefully spoon or pipe the chicken liver mixture into the tops, sprinkle with the ground corn and drizzle with a little sherry syrup. Serve immediately.