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21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

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Melbourne's Tomato Festival is back in 2017
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Duck liver pâté


You'll need

200 gm butter, coarsely chopped 2 golden shallots, thinly sliced 2 garlic cloves, finely chopped 2 tbsp thyme leaves 100 gm bacon, finely chopped 500 gm duck livers, cleaned 50 ml brandy 1 tbsp red wine vinegar 60 ml (¼ cup) pouring cream 150 ml clarified butter (see note) To serve: toasted baguette   Pickled shallots and curly endive salad 2 tbsp dry white wine 2 tbsp white wine vinegar 2 tsp caster sugar 2 golden shallots, very thinly sliced 1 cup (loosely packed) small curly endive leaves 30 ml olive oil

Method

  • 01
  • Heat 30gm butter in a large saucepan over medium-high heat. Add shallot, garlic and thyme and cook, stirring occasionally, until shallot is soft (5-6 minutes). Add bacon, cook until crisp (2-3 minutes), season to taste, then transfer mixture to a food processor. Heat 30gm butter in same pan, add livers and cook until brown (1-2 minutes each side), then add to food processor. Return pan to heat, deglaze with brandy, cook for 2-3 minutes, scraping base of pan with wooden spoon, then add to food processor. Add vinegar and remaining butter to food processor, process until smooth, then add cream and process to combine. Adjust seasoning to taste, pass through a fine metal sieve, spoon into a 2½ cup-capacity mould to 2cm below rim and refrigerate until surface is just set (15-20 minutes). Pour over clarified butter to cover and refrigerate until set (2-3 hours).
  • 02
  • For pickled shallots and curly endive salad, combine wine, vinegar and sugar in a saucepan. Season to taste and stir over medium-high heat until sugar dissolves. Bring to the boil, add shallot, remove from heat and stir to combine. Cool, drain shallot, reserving 1 tbsp of pickling liquid, and transfer to a bowl. Add curly endive and set aside. Whisk pickling liquid and olive oil to combine, season to taste, drizzle over curly endive mixture and toss lightly. Serve with pâté and toasted baguette.
Note To clarify butter, cook butter over a low heat until fat and milk solids separate. Strain off clear butter and discard milk solids. You will lose about 20 per cent of the volume in milk solids.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Pineau de Charentes.

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