Truffled liver pate balls and Obatzda cheese balls
Brandner restaurant Regensburg
Bavaria meets France. Fine pâté made from poltry 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 tabelspoons 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 cuted 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.