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Chicken paté with mushrooms and hazelnuts

Chicken paté with mushrooms and hazelnuts

  • 500 g of chicken liver

  • 3 hard-boiled eggs

  • 1.5 dl cream

  • 1 onion

  • 2 cloves garlic

  • 2 tablespoons calvados

  • 1 tablespoon dried thyme

  • 1 tablespoon dried oregano

  • 1 tablespoon dried basil

  • 75 g of hazelnuts

  • 200g mixed mushrooms

  • salt and pepper

  • butter

Toast the chopped hazelnuts on dry pan and set them aside. Fry the mushrooms until tender in butter and set aside. Cut the onion and garlic coarsely. Fry onion and garlic in a little butter. Add the chicken liver and spices. Fry them until they are well done. Pour in Calvados and stir until completely reduced. Blend, in a foodprocessor, chicken liver along with the hard-boiled eggs and cream. Season with salt and pepper. Mix in gently afterwards the toasted hazelnuts and fried mushrooms. Let cool completely in the fridge. Serve the pâté on bread with pickled red onions and marinated blackberries (cane sugar and lime juice).

Pheasant prepared in oven

Pheasant prepared in oven

Salad of Pheasant, red cabbage, oranges, blue berries, red onions, walnuts etc.

Salad of Pheasant, red cabbage, oranges, blue berries, red onions, walnuts etc.

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