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Calf's liver pâté with grapefruit and ginger coulis recipe
Discover how to prepare a creamy calf's liver pâté served with a grapefruit and ginger coulis that provides a fresh, citrusy and slightly spicy contrast.
In this recipe from Fleischmann's Cooking Group, you'll learn how to prepare the pâté using the cutter-mixer & emulsifier and prepare the coulis using low-temperature cooking with the SmartVide, creating the perfect accompaniment to serve over the pâté.
Ingredients:
For the calf's liver pâté
- 500 g calf's liver
- 180 g onion
- 60 g butter
- 150 g cream
- 30 g Armagnac
- 70 g Armagnac for cooking
- 9 g salt
- 3 g pepper
- 1 clove
- 1 bay leaf
- 120 g veal stock
For the grapefruit and ginger coulis
- 240 g grapefruit, peeled to the flesh
- 15 g blanched grapefruit peel
- 100 g sugar
- 12 g ginger
- 10 g lemon zest
Preparation:
Start by preparing the calf's liver pâté.
1. Melt the butter in a saucepan and add the clove and bay leaf. Add the onion and sauté until tender.
2. Add the calf's liver, cut into pieces, and cook for a further 5 minutes.
3. Deglaze with the 70 g of Armagnac and cook until the alcohol has evaporated.
4. Add the veal stock and bring the mixture to the boil.
5. Remove the clove and bay leaf.
6. Transfer the preparation to the cutter-mixer & emulsifier. Blend at speed 10 for 1 minute, gradually adding the cream and the remaining 30 g of Armagnac until you achieve a smooth, even pâté.
7. Transfer the pâté to a piping bag and chill until ready to serve.
Now prepare the grapefruit and ginger coulis.
8. Place the grapefruit, blanched grapefruit peel, sugar, ginger and lemon zest in a vacuum bag. Seal the bag at 99% using our Sammic vacuum packing machine.
9. Cook the bag at low temperature in the SmartVide at 72 °C for 1 hour. Remove the bag once cooking is complete and chill the preparation.
10. Blend the contents using the XM-12 hand blender until you achieve a smooth, even coulis.
11. Serve the calf's liver pâté and finish the dish by spooning the grapefruit and ginger coulis over the top.
Vacuum cooking the coulis allows the fruit to be preserved for longer in a more controlled way.
Related products
SmartVide sous-vide cookers
Commercial precision cooker to get the best out of your products
Cutter-mixers & emulsifiers
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XM-12
Compact immersion blender. 240 W.
Commercial vacuum packing machines
Highly precise commercial vacuum sealers for foodservice, institutional kitchens and food retail