Pumpkin soup with brioche, and chicken liver - mavrodaphne terrine

Pumpkin soup with brioche, and chicken liver - mavrodaphne terrine

SERVES 4  minutes
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INGREDIENTS

For the pumpkin soup

  • 1 kg. pumpkin, cut into large pieces
  • 250 gr. onion, cut into thin slices
  • 50 gr. olive oil
  • 450 gr. chicken stock
  • 40 gr. brown sugar
  • 15 gr. cider vinegar
  • 50 gr. cream,
  • salt
  • 40 gr. whipped cream for serving

For the brioche

  • 70 gr. milk
  • 15 gr. salt
  • 4 gr. dried yeast
  • 500 gr. bread flour
  • 6 eggs
  • 15 gr. sugar
  • 350 gr. butter, softened
  • 1 egg, beaten
  • coarse salt

For the terrine

  • 60 gr. olive oil
  • 350 gr. chicken livers
  • 20 gr. onion, finely chopped
  • 60 gr. mavrodaphne
  • 40 gr. chicken stock
  • 50 gr. cream
  • 20 gr. butter
  • 2 gr. gelatin
  •  salt

DIRECTIONS

For the pumpkin soup

Place a pot over medium heat, add the olive oil and onion, season with salt and allow to sweat until soft. Add the pumpkin, season with salt and allow to sweat until soft. Add the stock and sugar, bring to boil and reduce heat. Season with salt and simmer until the pumpkin has softened completely. Add the cream and cook for a further 10 minutes. Add the vinegar and more salt, if necessary. Blend very well and strain through a fine sieve. If not planning to use immediately, cool rapidly and store in the fridge. 

For the brioche

Place all the ingredients except the butter in a food processor bowl and blend well. With the processor running gradually add the butter and mix until it forms a dough. Place the dough in a bowl and let it rest  in the fridge for 12 hours. Cut off small, 80 gr. balls and place in silicone muffin molds (the dough should fill up half the mold). Let the dough balls rise until almos double in volume. Brush with the beaten egg, sprinkle with the salt and bake in a pre-heated oven at 170°C for about 15 minutes.

For the terrine

Place a frying pan over medium to high heat, add the olive oil and sauté chicken livers on both sides. Add the onion, season with salt and cook over a low heat until onion has softened. Add half the mavrodaphne and the stock and continue to simmer until livers are cooked. Let the liver mixture cool down substantially. At the same time, soak the gelatin in a bowl of cold water. Boil the remaining mavrodaphne in a small pot, remove from the heat and add the gelatin. Allow the mavrodaphne mixture to cool to room temperature. In a blender, combine the chicken liver mixture with the cream, butter and mavrodaphne mixture and mix well. Place in 1.5 cm diameter metallic cylinders and place in the fridge to set.  

For the pumpkin soup

  • 1 kg. pumpkin, cut into large pieces
  • 250 gr. onion, cut into thin slices
  • 50 gr. olive oil
  • 450 gr. chicken stock
  • 40 gr. brown sugar
  • 15 gr. cider vinegar
  • 50 gr. cream,
  • salt
  • 40 gr. whipped cream for serving

For the brioche

  • 70 gr. milk
  • 15 gr. salt
  • 4 gr. dried yeast
  • 500 gr. bread flour
  • 6 eggs
  • 15 gr. sugar
  • 350 gr. butter, softened
  • 1 egg, beaten
  • coarse salt

For the terrine

  • 60 gr. olive oil
  • 350 gr. chicken livers
  • 20 gr. onion, finely chopped
  • 60 gr. mavrodaphne
  • 40 gr. chicken stock
  • 50 gr. cream
  • 20 gr. butter
  • 2 gr. gelatin
  •  salt

For the pumpkin soup

Place a pot over medium heat, add the olive oil and onion, season with salt and allow to sweat until soft. Add the pumpkin, season with salt and allow to sweat until soft. Add the stock and sugar, bring to boil and reduce heat. Season with salt and simmer until the pumpkin has softened completely. Add the cream and cook for a further 10 minutes. Add the vinegar and more salt, if necessary. Blend very well and strain through a fine sieve. If not planning to use immediately, cool rapidly and store in the fridge. 

For the brioche

Place all the ingredients except the butter in a food processor bowl and blend well. With the processor running gradually add the butter and mix until it forms a dough. Place the dough in a bowl and let it rest  in the fridge for 12 hours. Cut off small, 80 gr. balls and place in silicone muffin molds (the dough should fill up half the mold). Let the dough balls rise until almos double in volume. Brush with the beaten egg, sprinkle with the salt and bake in a pre-heated oven at 170°C for about 15 minutes.

For the terrine

Place a frying pan over medium to high heat, add the olive oil and sauté chicken livers on both sides. Add the onion, season with salt and cook over a low heat until onion has softened. Add half the mavrodaphne and the stock and continue to simmer until livers are cooked. Let the liver mixture cool down substantially. At the same time, soak the gelatin in a bowl of cold water. Boil the remaining mavrodaphne in a small pot, remove from the heat and add the gelatin. Allow the mavrodaphne mixture to cool to room temperature. In a blender, combine the chicken liver mixture with the cream, butter and mavrodaphne mixture and mix well. Place in 1.5 cm diameter metallic cylinders and place in the fridge to set.  

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@Yiannis Lucacos

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