Chicken Liver Pate with Olive Oil, Blueberries and Walnuts on an Apple Crust
500gr chicken liver
100gr chopped white onion
200gr of butter
50gr of pisco (or similar)
50gr chopped walnuts
50gr chopped blueberries
500gr of sugar
Lemon juice, salt and pepper
Melt the butter in a pan, sauté the onion until it gets slightly brown, add the liver and sauté. Put the mix in a blender cup.
On the same pan, add the pisco and reduce it until it equals one tablespoon. Add it to the blender plus salt, pepper and one teaspoon of sugar. Grind the mix and rectify the seasoning, then add the finely chopped walnuts and blueberries. Cover the glass and cool it for 45 minutes.
Wash the apples and cut them into fine, thin slices and soak them in a solution of water and lemon so they don´t rust. Boil water and the sugar to obtain a light syrup, when boiled, dip the apples in the syrup and place them on foil paper. In a dry heat oven, bake the apples at 150°C (medium heat) until they turn into a light caramel color.
Place a teaspoon of chicken liver on one crust and cover it with another crust, as if it was a sandwich. Add a little bit of extra virgin olive oil.
Recipe courtesy of brand ambassador, star Chilean Chef Rodolfo Guzman. Watch the video corresponding to this recipe here!