Cross-Continental Cuisine: Chicken Liver Pâté with Cava and Ginger Sangria

Published by Tuesday, March 27, 2012 Permalink 0
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by SandeeA and Tricia Martin

Pate al cava / Giger sangria
I spent most of my childhood dreaming about food I’d read about in books: Enyd Blyton’s pies and ginger ale; feasting with Astérix and Obélix and those fantastic roast boars… Now, thanks to this Cross Continental Cooking project with Tricia Martin from Eating is Art, I know how to prepare my own ginger ale… who would have ever thought it? And you must take a look at her highly original ginger sangria recipe. And kudo to her for starting still another project, Studio Tricia Martin. I suggest you have a look; she is a true artist.

Pate al cava / Ginger sangria


Prep time: 15 min
Cooking time: 15 min
Total: 30 min plus cooling time
Yield: 4 ramequins


For the pâté:

175 ml cava or other sparkling wine
200 gr cleaned chicken livers
150 gr chicken breast
1 laurel leaf
250 gr butter
2 peppercorns
1 pinch of salt

For the decorative jelly:

125 ml cava or other sparkling wine
125 ml water
10 gr neutral gelatin
Carrot shaped like a flower
Ramequin-type molds


Preparing the Jelly

  1. Put water in a saucepan and bring to boil. Add gelatin, stirring until totally dissolved.
  2. Add cava, and mix well. Pour a tablespoon of liquid gelatin into each of the molds.
  3. Place carrot flowers and chives at the bottom of the mold. Cool in refrigerator, so that decoration will stay in place.
  4. Remove from fridge, and add more gelatin. This gelatin layer will help prevent the pâté from oxidating.
  5. Put back in fridge until completely set.

Preparing the Chicken Liver Pâté

  1. In a steamer pot, put 150 ml cava, laurel leaf, and peppercorns, and bring to soft boil.
  2. Add chicken livers and breast and cover with a tight-fitting lid. Steam over low heat for 15 or 20 minutes.
  3. Set aside chicken livers, breast, and peppercorns.
  4. Using an electric mixer, blend butter, chicken livers and breast, peppercorns, 25 ml cava, and salt to taste until smooth.
  5. Pour this mixture over gelatin, and let it cool in the fridge for at least 4 hours.
  6. To unmold the pâté, run the tip of a knife around the edge of the mold.
  7. Invert the mold onto a serving plate.
  8. Dampen  kitchen towels in hot water, wring out, and apply to outside of mold for 30-60 seconds.
  9. Pâté can be frozen. Just remember to take it out of the freezer one hour before serving.

Pate al cava / Ginger sangria

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1 Comment
  • Sara{OneTribeGourmet}
    March 27, 2012

    Lovely Pâté recipe and oh my the Cava & Ginger Sangria looks so refreshing! Thank you for sharing!