CHICKEN LIVER AND PORT WINE PATE

INGREDIENTS 
• 1 tablespoon oil 
• 2 shallots, chopped
• 1 garlic clove
• 100gr bacon, chopped) 
• 300gr chicken liver 
• 3 tbsp. port 
• 100 ml cream 
• Salt & pepper, to taste 
• 50gr butter, room temp
• 50gr butter, clarified

PREPARATION
On medium heat sauté shallots and bacon until the shallots of softened (not brown).

Add liver and cook until it just changes color. Pour in the Port; allow it to cook before adding the cream. Add salt, pepper and parsley and cook until liver is almost cooked through, it should only take a couple of minutes. Leave it to cool.
Place mixture into a food processor with the butter, process until smooth.
Transfer to a serving bowl, flattening the pate out before you cover with clarified butter (or Clingfilm) to stop discoloring.
Keep in the fridge for 24 hours before serving for flavors to develop. This pâté keeps up in the fridge for about a week.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com

CARAMELIZED FRENCH SHALLOT TARTE TATIN

Ingredients for 6

- 1kg French shallots, peeled
- 200 ml milk
- 80g butter
- 2 tablespoons brown sugar
- 3 fresh lemon thyme sprigs
- 3 sheets puff pastry (6 small tins)

PREPARATION

Cook shallots in milk for 10 minutes. Drain and set aside for 5 minutes to cool. Dry shallots with kitchen paper. Use your fingers to remove the skin.
In a large heavy-based frying pan over medium heat, melt the butter and sugar until you obtain a colored caramel. Add shallot and season with salt, pepper and thyme sprigs. Cook, gently until shallots are just tender.
Preheat oven to 200°C. Line 6 small tart molds or a large one with puff pastry. Crumble goat cheese and divide evenly among pans. Spoon shallots preparation over goat cheese.
Bake in oven for 10-12 minutes or until the pastry is puffed and golden.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com