All Recipes

Glass Apple Ravioli with Chicken Liver Pate, Apple and a Brandy Foam

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 180C. Prepare an ice bath in a medium bowl.
  • For the Chicken Liver Pate, clean livers of any sinew or blood vessels. Place trimmed livers into a sieve and rinse thoroughly under running water.
  • Place the livers into a medium saucepan along with the onion, bay leaves, thyme and ½ cup of water. Bring to a simmer, cover with a lid and cook until livers are just pink in the middle, about 2-3 minutes.
  • Remove from the heat and drain the liquid from the saucepan. Discard the bay leaves and transfer the contents of the saucepan into a small food processor. Add the nutmeg and port and blitz to a coarse paste. Slowly add the butter, one cube at a time, and process until smooth and emulsified. Season with salt and pepper, to taste.
  • When smooth, pass the pate through a fine sieve then spoon into a piping bag. Set aside in the fridge.
  • For the Pickled Apple, combine the white wine vinegar, caster sugar and ¼ cup water in a small saucepan and place over a medium heat. Add the cinnamon stick and star anise and stir until the sugar dissolves. Remove saucepan from heat and set over an ice bath to cool quickly.
  • Once the liquid is cool, submerge the julienne apples in the liquid and set aside in the fridge.
  • For the Dry Roasted Walnuts, place the walnut kernels onto a tray and roast in the oven for 8 minutes. Transfer to a mortar and pestle with a pinch of salt and grind to a fine crumb.
  • For the Brandy Apple Foam, juice the apples to yield 1/2 cup of juice. Place juice into a small saucepan with the agar agar and bring to the boil, whisking to dissolve the powder. Whisk continuously while bringing to the boil. Simmer for 2-3 minutes then remove from the heat and whisk in the brandy. Whisk in the yoghurt, one tablespoon at a time. Pour into a bowl and place over an ice bath and whisk until cool and thickened.
  • Pour into a 500ml cream whipper canister. Charge with one cream charger and shake vigorously. Set aside in the fridge.
  • For the Glass Apple Ravioli, juice the apples to yield 1 cup of apple juice. Place juice in a small saucepan with the gellan gum and bring to a simmer, whisking to dissolve the powder.
  • Working quickly, pour half the liquid out onto a large baking tray and swirl the tray to coat in a very thin 1-2mm layer. Allow to set at room temperature. Repeat with the remaining liquid on a second tray.
  • Once set, use an 8cm round cutter to cut 20 rounds from the sheets and arrange 5 rounds on each plate ready for assembly.
  • To assemble, pipe 5 small dollops of Chicken Liver Pate onto one half of each round. Sprinkle Dry Roasted Walnut crumbs over the pate. Strain the Pickled Apples and top pate with a few pieces. Fold over each ravioli to cover the filling. Garnish ravioli with micro herbs.
  • Just before serving, shake the cream whipper vigorously. Expel a small amount of foam into a bowl to test the consistency then pipe a 2cm mound of Brandy Apple Foam next to the ravioli. Serve immediately.

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