Overnight rye waffles with pâté, Port jelly and cornichons

AT A GLANCE

  • Serves 4 - 6 people

Steeping the flour in the buttermilk adds depth of flavour and a subtle sourness to the waffles - 12 hours will do the job, but 24 hours is even better. Begin this recipe a day ahead to steep the flour and set the pâté and the jelly.

  • To serve: frisée salad and cornichons
  •  
  • Duck liver pâté
  • 100 gm butter, diced, at room temperature
  • 400 gm duck livers, trimmed of sinew
  • 40 ml Port
  • 1 tbsp olive oil
  • 2 golden shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 tbsp finely chopped thyme
  • 50 gm speck, rind removed, diced
  • 1 tbsp red wine vinegar, or to taste
  • 70 ml pouring cream
  • To garnish: small fresh bay leaves, optional
  •  
  • Port jelly
  • 250 ml Port
  • 2 tbsp red wine vinegar
  • 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes
  •  
  • Rye waffles
  • 800 ml buttermilk, well shaken
  • 185 gm plain flour
  • 150 gm rye flour
  • ½ tsp baking powder
  • 3 eggs, separated
  • 30 gm melted butter, plus extra for greasing
  • 1 tbsp coarsely chopped thyme
01   For rye waffles, mix the buttermilk, flours, baking powder and 1½ tsp sea salt in a bowl just to combine, then scrape down the sides, cover and stand at room temperature (12-24 hours).
02   For duck liver pâté, heat 30gm butter in a large frying pan over medium-high heat, add livers and turn occasionally until browned and cooked medium-rare (2-3 minutes). Deglaze the pan with Port, then tip mixture into a food processor, wipe out pan with paper towels and return to heat. Add oil, shallot, garlic, thyme and speck and sauté until onion is tender (4-5 minutes). Add to liver mixture, then add vinegar, season to taste and process until smooth. Add cream and remaining butter and process to combine. Pass through a fine sieve into a container and refrigerate until beginning to firm (1½-2 hours).
03   For Port jelly, bring port to the boil in a small saucepan over medium-high heat, cook for a minute, then remove from heat, add vinegar and season to taste. Squeeze excess water from gelatine, stir into Port mixture until dissolved, then cool. Pour a little jelly on the pâté, place a couple of small bay leaves on top and refrigerate overnight. Pour remaining jelly mixture into a jar and refrigerate until set (overnight).
04   Beat egg yolks, butter and thyme into waffle batter to just combine, then whisk eggwhites and a pinch of salt in a separate bowl until stiff peaks form (1-2 minutes). Fold into batter and season to taste with freshly ground black pepper. Heat a waffle iron and brush with extra melted butter. Cook waffle batter in batches, according to the manufacturer’s instructions, until golden brown and crisp (4-5 minutes). Serve hot topped with duck liver pâté, extra Port jelly and frisée salad, with cornichons to taste.

Topics:

SPRING, BREAKFAST, LIVERS, THYME, SHALLOTS, SPECK, BUTTERMILK, PORT, MAIN, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

LATE-HARVEST PINOT GRIS. , suggested by MAX ALLEN

FEATURED IN

Sep 2014

Sep 2014

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