Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Hot pâté toasts
Smoky bacon, calvados & crunchy cornichons
20 mins
Not Too Tricky
serves 4
About the recipe
Made using the giblets of a chicken, this delicious pâté topped with crunchy cornichons is right up there on the flavour scale.
Recipe From
Ingredients
1 shallot
1 clove of garlic
1 free-range chicken liver
1 free-range chicken heart
1 rasher of higher-welfare smoked streaky bacon
10g salted butter
1 big splash of calvados
50g cornichons
½ a bunch of fresh flat-leaf parsley (15g)
white wine vinegar
4 slices of baguette
extra virgin olive oil
Method
- Peel and roughly chop the shallot and peel and finely slice the garlic.
- Trim away any sinew from the chicken liver and heart and roughly chop the bacon.
- Place the bacon in a small non-stick frying pan over a medium-high heat and dry fry for 5 minutes, then add the butter, shallot and garlic and cook for a further 5 minutes, or until softened.
- Add the liver and heart and colour all over, then pour over the calvados. Carefully tilt the pan to catch the flame (or light with a long match) and let it flambé – stand back! When the flames subside tip it all onto a board and finely chop into a coarse pâté.
- Slice the cornichons in half lengthways and place in a bowl, then pick in the parsley leaves, and add a splash of white wine vinegar.
- Toast the baguette slices on a griddle over a high heat, then drizzle with extra virgin olive oil. Spread over the pâté and top with the cornichons, then get stuck in.
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