Name: Overnight rye waffles with pâté, Port jelly and cornichons
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 - 6
Ingredients: 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

Overnight rye waffles with pâté, Port jelly and cornichons

Australian Gourmet Traveller recipe for overnight rye waffles with pate, Port jelly and cornichons.

Serves 4 - 6

Prep

45M

Cook

45M

Total

1H 30M

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.

Ingredients

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

Method

Main

1.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).

2.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).

3.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).

4.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.