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Einkhorn drop scone with chicken liver pâté

  • serves 4
  • Easy

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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Ingredients

  • organic chicken livers 250g
  • butter for cooking the livers 
  • brandy 2 tbsp
  • garlic 1 large clove, crushed
  • thyme leaves picked to make 1 tbsp
  • clarified butter to seal the top, melted
  • blackcurrants 1 punnet
  • caster sugar 3 tbsp 
  • pea shoots to serve
  • Einkhorn flour 100g
  • plain flour 100g
  • bicarbonate of soda 2 tsp
  • salt 1 tsp
  • butter 100g, melted
  • barley malt extract or honey 2 tbsp
  • eggs 3
  • buttermilk 284ml

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.

  • 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. 

  • 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.

  • 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.

Nutritional Information

  • Kcals 596
  • Carbs 50.1g
  • Protein 15.6g
  • Fat 35.7g
  • Salt 3.5g
  • Saturates 20.4g
  • Fibre 3.8g
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