Chicken Pate Chaud Froid

2013-06-20
  • Servings : 6
  • Cook Time : 1:15 h

Testing

Ingredients

  • 2 lbs skinned/ boneless chicken breast
  • 2/3 cup white part only leeks
  • 1/4 cup shallots
  • 3/4 cup unsalted butter
  • 3 eggs whites only
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp freshly ground nutmeg
  • 2 1/4 cups well-chilled whipping cream
  • 1/2 cup chicken broth
  • 2 cups tightly packed spinach leaves
  • 2 cups tightly packed basil leaves
  • 3/4 cup well chilled whipping cream

Method

Step 1

Combine half of the chicken with half of the leek mix in processor. Puree until smooth. Add half of the egg whites. Transfer to a bowl. Repeat with remaining chicken, leek mix and egg whites. Refrigerate until chilled.Combine half of the chicken with half of the leek mix in processor. Puree until smooth. Add half of the egg whites. Transfer to a bowl. Repeat with remaining chicken, leek mix and egg whites. Refrigerate until chilled.

Step 2

blend half of chicken mixture, salt pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tbsp cream through the feed tube. Blend 1 min. Transfer to large bowl. repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tbsp cream. Combine both chicken mixtures. Bring chicken broth to boilin large skillet. Add spinach and basil and toss until wilted, 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in1/4 of chicken mix.

Step 3

Preheat oven 350F Line 9x5" loaf pan with plastic wrap, leaving a 5" overhang Pour half of chicken mix into pan. Cover with half of spinach mix. Using knife, swirl through layers to create a marble effect. Repeat with the remaining chicken mix then spinach mix and swirl top layers. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into pan to come 2/3 up sides of loaf pan.Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature before serving

Step 4

FOR THE CHAUD FROID PRESENTATION: Get the chaud/froid sauce recipe from SAUCE section. Unmold onto a cooling rack which is on a jelly roll type pan. Spoon glaze over pate and refrigerate until glaze sets----about 1/2 hour. Scrape glaze from tray; reheat;; chill in ice water and spoon over pate again. Refrigerate. Cut vegetables etc to decorate. Decorate pressing into flower/decorations. Refrigerate. Chill rest of clear glaze in ice water , stirring untilthickened. Reglaze, covering completely. Refrigerate on serving platter.

Step 5

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