Sônia Benevides is well-known in the coastal city of Natal for her experimental cooking. In this recipe, she creates a grape pâté that mimics the appearance of actual grapes to surprise her guests.
- 300 g butter
- 100 g onions
- 3 g chopped garlic
- 100 ml dry red wine
- 100 ml port wine
- 50 ml brandy
- 400 g chicken livers
- 300 ml thin cream
- salt and black pepper
- 45 g colorless, tasteless gelatine sheets
- 500 ml grape juice
- 1 tsp ground cinnamon
- purple grapes, to serve
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.
Chilling time 1 hour
Melt butter in a medium saucepan over medium heat until browned. Add onion and cook for about 5 minutes or until soft. Add garlic, red wine, port wine, brandy and liver. Cook for 5-6 minutes or until liver is well cooked. Add cream and cook for another 5 minutes.
Remove from heat and transfer liver mixture to an electric mixture. Beat to combine. Shape mixture into small balls the size and shape of grapes. Cover and refrigerate until cool.
Remove from heat and grind everything in a mixer. Shape the mixture into small balls the size and shape of a grape, cover and refrigerate until cool.
Hydrate gelatine in water, then add to grape juice. Gently wrap each pâté grape with gelatine, the refrigerate until firm. If necessary, repeat process so “grapes” retain their colour.
Serve pâté grapes among bunches of real grapes.