Delirium Tremens Chicken Liver Pate

Chicken Liver Pate

Chicken Liver Pate made with Delirium Tremens served with Piccalilli

Recipe courtesy of Black Dog Bistro Pub.

Chicken Liver Pate

Ingredients:

  • 3 shallots, rough chop
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 oz.  Delirium Tremens Beer*
  • 4 tsp. Herbs de provence
  • 1 Tbsp. parsley, chopped
  • 2 tsp. dried chervil
  • 1 lbs. chicken livers
  • 1/4 cup flour, for dusting
  • 2 eggs
  • 1/2 cup butter
  • 1/3 cup heavy cream
  • white pepper and salt
  • 1 lbs. butter, clarified

Method:

  1. Gently render the bacon before adding the shallots and garlic. Deglaze with the Delirium Tremens. Once soft add the herbs and cook for an additional 2-3 minutes.
  2. In the robocoup add step one to the eggs, cream and 1/2 cup butter, with salt and pepper.
  3. Lightly coat the livers in flour and brown on med-high heat turning once and cooking to med-rare. Watch for splatters.
  4. Blend all ingredients in robocoup until a smooth consistency is achieved. Portion into dishes almost to the top.
  5. Place dishes in a water bath and bake covered in foil @350 F for 35 mins.
  6. Once cooled seal with clarified butter and store in the fridge wrapped and labelled.

Makes 12 5oz. Portions

* You can find Delerium Tremens bottles in British Columbia (Legacy Liquor Store – Vancouver, Cook St. Liquor – Victoria).

Piccalilli

Ingredients:

  • 2 cauliflower, small flowerettes
  • 4 green zucchini, diced
  • 2 cups pearl onions
  • 3 1/2 cups white vinegar
  • 2 Tbsp. tumeric
  • 1 Tbsp allspice
  • 1 Tbsp black pepper
  • 2 Tbsp. salt
  • 2 cups brown sugar
  • 1 cup white vinegar
  • 1 cup flour
  • 2 Tbsp. dry mustard powder

Method:

  1. Whisk bottom 3 items together and set aside.
  2. Combine top ingredients and cook for 25-30 minutes.
  3. Whisk step 1 into step 2 and simmer until a thick consistency is achieved.

Serve with warm toast points.

Situated on the main street of the historic village of Bayfield in Huron County, the Black Dog Village Pub & Bistro is housed in a beautifully restored building, circa 1850.

A true Canadian establishment filled with warmth and character, the Black Dog Pub features the very best in quality, local foods prepared with simplicity and style. A favourite spot of Beer Knight, Guy McClelland, for it’s delicious food, warm atmosphere, and great selection of MPI beers.