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Einkhorn drop scone with chicken liver pâté
Published: July 21, 2015 at 11:00 PM
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Serves 4
A little effort
Total time: 1 hr
+ chilling + macerating
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This recipe for einkhorn drop scone with chicken liver pâté comes from Craft London on the Greenwich Peninsula and makes a great dinner party starter. Einkhorn flour is a kind of ancient wheat – Dove’s Farm brand is widely available, but you can use normal wholemeal flour, sieved to remove the coarse flakes
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Try our einkhorn drop scone with chicken liver pâté, then check out our mushroom pate recipe.
Ingredients
Nutrition
-
250g organic chicken livers
-
for cooking the livers butter
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2 tbsp brandy
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1 large clove garlic
crushed
-
picked to make 1 tbsp thyme leaves
-
to seal the top clarified butter
melted
-
1 punnet blackcurrants
-
3 tbsp caster sugar
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to serve pea shoots
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100g Einkhorn flour
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100g plain flour
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2 tsp bicarbonate of soda
-
1 tsp salt
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100g butter
melted
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2 tbsp barley malt extract or honey
-
3 eggs
-
284ml buttermilk
Nutrition: per serving
- kcal596
- fat35.7g
- saturates20.4g
- carbs50.1g
- fibre3.8g
- protein15.6g
- salt3.5g
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Method
-
step 1
Wash the livers and remove any membrane or green-tinged bits. Melt a little butter in a frying pan. When it foams, add the livers and cook over a low heat until they are just cooked-through. Put the livers into a food processor. Deglaze the pan with brandy. Add the crushed garlic and thyme leaves, stirring for two minutes, then scrape everything into the food processor with the livers. Blend for a few seconds. Let it cool.
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step 2
Add 120g of the butter pieces and blend again until smooth. Season with salt and pepper, taste, and add more butter if necessary. The pâté should taste fairly mild and be quite smooth in texture. Scoop the pâté into a bowl, pour on the clarified butter and chill.
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step 3
For the sauce, shake the currants and sugar together in a Tupperware container or a jar and leave for an hour or so to macerate.
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step 4
Put all of the dry ingredients for the drop scones in a bowl and whisk it, dry, to break up any lumps. Add the wet ingredients and whisk to a thick batter. Heat a heavy, lightly buttered frying pan and cook small thick pancakes – you need 4 but may get up to 6 from the batter. Turn them over when the tops are dry and bubbly, they take about 5 minutes. Serve with a good scoop of the pâté and some currants and pea shoots.
Check out more of our best pâté and terrine recipes here...
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