Chef Nguyễn Ngọc Quyên
Artisanal chicken liver pâté
A common dish often paired with bánh mì (bread), pâté is created from scratch by Mövenpick Hotel Hanoi’s Executive Chef Nguyễn Ngọc Quyên and given a Mövenpick twist. It’s nutritious and convenient artisanal chicken liver pâté is perfect for both a busy working day and a leisurely weekend.
Artisanal chicken liver pâté
1. Ingredients
Chicken liver 400g
Beef 200g
Pork belly 200g
Garlic 100g
Salt 5g
Sugar 3g
Dry shallots 100g
Unsweetened milk 100ml
Bread 2 pieces
Cooking oil 50ml
Black pepper 5g
Lard 100g
2. Process
• Wash the chicken liver then soak it in unsweetened milk for about 30 minutes. Take out to drain, sauté lightly to dry the surface then puree.
• Cut beef into 4 pieces, sauté lightly to dry the surface then puree
• Prepare the bacon in the same way as the beef
• Soak the bread in fresh milk then puree
• Peel the garlic and shallots, then mince and fry in oil to raise aroma
• Mix all ingredients in a baking pan. Set the initial temperature at 175 degrees Celsius, cook for about 15 minutes, then reduce the temperature to 120 degrees and cook for about 45 minutes.
3. Storage
Use a glass jar to store the pâté. After putting it into the jar, cover the surface of the pâté with a layer of lard or melted butter to make it last longer. You should let the pâté cool completely before closing the lid and then store in a refrigerator. The pâté can be used for 3-5 days.
Artisanal chicken liver pâté is part of Mövenpick Hotel Hanoi’s Takeaway & Delivery menu, which enables guests to enjoy its famed culinary creations in the comfort of their own home.
To order, please call +84 24 3822 2800, ext. 2
Visit Mövenpick Hotel Hanoi’s Facebook page @MövenpickHanoi for more details.
OVietnam