Truffled liver pate balls and Obatzda cheese balls
Brandner restaurant Regensburg
Bavaria meets France. Fine pâté made from poultry liver and creamy-spicy cheese are a perfect match. A generous drizzle of apple-horseradish is the finishing touch. Serve with salad and French bread. Your guests will be amazed.
For the truffled liver pate balls
- 600 grams chicken liver
- 60 grams shallots
- 2 garlic cloves
- 3 sprigs of rosemary
- 1/2 bunch thyme
- 2 tablespoons clarified butter
- 3 tablespoons red port wine
- 1/2 cup heavy cream
- 250 grams Pumpernickel rye bread
- 1 tablespoon truffle oil
- Groundblack pepper
- Sea salt
For the Obatzda cheese balls
- 300 grams aged Camembert cheese
- 200 grams aged Brie, Romadur or Limburger cheese
- 150 grams heavy cream cheese
- 1/4 cup softened butter
- 1 - 2 tablespoons heavy cream or milk
- 1 red onion
- 2 tablespoons dark beer
- 1 tablespoon sweet paprika powder
- 1 teaspoon spicy paprika powder
- 1 teaspoon grounded caraway
- Ground black pepper
- Sea salt
For the apple-horseradish sauce
- 1 sourly apple
- 40 grams horseradish
- 3/4 cup heavy cream
- 1 untreated lemon
- 1 teaspoon white sugar
- Sea salt
For the fall salad
- Red oak leaf lettuce
- Iceberg lettuce
- Corn salad
- Herb dressing
- Truffled liver pate balls: Clean, wash and dry the chicken liver. Peel shallots and garlic, dice them finely. Remove rosemary and thyme leaves from stem.
- Heat clarified butter in a pan. Fry chicken liver with shallots and garlic for three to four minutes each side. Add rosemary, thyme and season with salt and fresh grounded pepper.
- Deglaze with port and leave to reduce until almost dry. Dilute with the heavy cream and let it come back to the boil briefly.
- Blend chicken liver and the sauce with a hand mixer or whirl around in the food processor. Puree very finely.
- Pass the mixture through a fine sieve. Chill in the fridge for at least 2 hours or until firm.
- Grind the rye bread very fine and give onto a large shallow plate. Just before serving: Make small meatballs from the liver pate and roll in grinded rye bread.
- Obatzda cheese balls: Cut off the rind of the aged and softened camembert and brie cheeses. Cut into cubes and put in a bowl.
- Add cream cheese, butter, heavy cream, beer and then beat them together into a smooth mass.
- Add paprika, ground caraway to taste; beat well to combine and season with salt and pepper.
- Dice the onion finely; fold the diced onion into the cheese mixture; cover and refrigerate at least two hours.
- Cut the chives into small rings and give onto a large shallow plate. Just before serving: Make small cheese balls from the cheese mixture; roll in cutted chives.
- Apple-horseradish sauce: Peel and quarter the apple, remove cores and dice; moisten with some lemon juice and grate the apple pieces.
- Peel and grate the horseradish; add to the apple and beat well. Add the juice of half a lemon; stir and season with sugar and salt.
- Whip the cream until stiff and fold into the apple-horseradish mixture.
- Arrange the fall salad on plates; place the apple-horseradish sauce on the plates.
- Place the Obatzda balls on the apple-horseradish sauce and arrange the truffled liver pate balls next to them.
- Finally dizzle the fall salad with some herb dressing, serve and enjoy.
apples, horseradish, sauce, vinaigrette, Obatzter, cheese, camembert, spicy, liptauer, oktoberfest, fingerfood, lettuce, carrot, tomatoes, herbs, dressingFine pâté made from poultry liver and creamy-spicy cheese are a perfect match. A generous drizzle of apple-horseradish is the finishing touch.