justin
miles
divine
Pâté

go straight to the recipe

Justin Miles was a Mistress Augustine’s apprentice. Like all apprentices, he was a often pain in the arse, but I am so proud of his achievements which are many. Not the least for some years now owner and executive chef of Windy Point Restaurant.

I do not like imported foie gras it always had the end palate of the preservative that they must rightly use for importation into Australia. Justin’s marvellous pâté has the texture of foie gras, a slice served on a piece of toasted brioche with some glacé kumquats or green figs it is an outstanding substitute for foie gras. We usually add a teaspoon of finely chopped shallot in Leonardi White Balsamic at the side and of course the brioche is buttered. You need a fine sharp hot knife to slice it and keep the slices contact covered in the fridge until you are ready to serve. I also love to use it for the old classic Tournedos Rossini.

AO 14 AUGUST 2024

makes one
Creuset Terrine

600g chicken liver, cleaned weight 500g
500g salted butter

15g Brandy
15g Dark Rum
15g Muscat
100g red wine
100g water

10g p/w garlic
1 clove
1 cardamom pod
2g black peppercorns

sea salt and freshly ground black pepper to taste

JUSTIN MILES’ DIVINE PÂTE,
BUTTER-POACHED SOUTH AUSTRALIAN CRAYFISH

YOU WILL NEED

le Creuset terrine, buttered and lined with clingwrap
Thermomix or Magimix Cook Expert or high-powered blender
2L bucket [or similar]
sieve that sits snugly into the bucket
medium ladle to push the liver through the sieve
Bamix smooth round disk timer

WITHOUT DELAY

The preparation of the pâté must be done in quick succession keeping everything at the same temperature is important.

Weigh booze and water into a saucepan, add the aromatics. Bring to the boil, reduce by half and strain, keep warm. Bring the butter to the boil and keep warm.

pre heat oven to 145°C
Place a deep baking dish large enough to fit the terrine into the oven…make sure you have boiling water ready

In a Thermomix or Magimix Cook Expert purée the livers, add strained warm infused liquor, mix well then sieve into the bucket.

Using the Bamix and working as you would with mayonnaise slowly add the warm butter. Taste and season. Without delay pour the pâté mix into the prepared terrine, put the dish in the oven and ¾ fill the dish with boiling water.

Set a timer for 11 minutes..it will still be a little wobbly in the centre. Cool at room temp and when cool contact over and refrigerate. Using a hot shar fine knife slice the pâté, cut of the oxidized top and contact wrap until you are ready to serve.

click here for an excellent alternative to using a terrine mould.
SMOKED DUCK BREAST WITH STILTON CREAM, ADELAIDE NECTARINE, QUINCE AND PICKLES WINDY POIT RESTAURANT, ADELAIDE, SOUTH AUSTRALIA
IMAGE COPYRIGHT ©WINDY POINT RESTAURANT

you might like to try this

The pâté can also be cooked uncovered in sterilised Mason jars – cooking time 9 minutes. Put a thin layer of cherry jam or marmalade jelly embellished with a little freshly cracked black peppercorns or crushed juniper berries. When cool cover with dry sterilised lids and refrigerate….makes terrific gifts.

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