We roasted a turkey for Christmas day and I had the liver left over – not much, but I thought…hmmm, wouldn’t it make a lovely amuse bouches? Just a tasty-taster…I adapted a recipe from Epicurious for chicken liver paté
Yield: Makes about 1/4 cup
Ingredients
- 1 turkey liver
- 1 tsp butter, room temperature
- 2 tbsp minced onion
- 1 tbsp mirin (Japanese cooking wine)
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp fresh ginger
Preparation:
- In 1 tsp butter, sweat the onins.
- Dice chicken livers and add to the onions and cook thoroughly.
- Add mirin and bring to boil. Remove from heat. Cool completely.
- Finely grind the chicken livers and onion mixture to form a smooth paste.
- Put into a small ramiken and refrigerate.
- Serve on a small cracker with a dallop of fig confit.
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