Here, crisped bread is topped with a coarse paste of liver, not dissimilar in flavour to pâté. The madeira adds a lovely layer of sweetness.
2 tbsp extra virgin olive oil
80 g butter
100 g prosciutto or pancetta, finely chopped
1 small red onion, finely chopped
1 small clove garlic, crushed
300 g chicken livers, trimmed, cut into 1 cm cubes
8 fresh sage leaves, plus 12 extra, fried in oil, to serve
1 tbsp red wine
2 tbsp madeira or other sweet wine, such as port or marsala
12 baguette slices, lightly toasted
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat the oil and butter in a large, heavy-based frying pan over medium heat until hot. Add the prosciutto and onion, and cook for 5 minutes or until onion is soft. Stir in garlic and fry for a further minute. Add livers and sage, and cook for a further 4 minutes or until liver is half-cooked. Remove livers from the pan and very finely chop them.
Return the chopped liver to the pan over medium heat, add red wine and madeira, and cook for a further 5 minutes or until it forms a coarse paste, adding 1 tbsp water once the madeira has evaporated, so the liver doesn’t dry out. Season to taste with salt and pepper.
Once cool, spread paste on baguette slices, top each with a fried sage leaf and serve.
As seen in Feast Magazine, Issue 17, pg38.
Photography by Alan Benson.