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.
Place the chicken livers in a small baking dish with the onion, olive oil, thyme leaves and a pinch of salt. Mix together and
Meanwhile, to make the syrup, place
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
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.
© 2009 All rights reserved. Published by Murdoch Books.