FANCY TOAST x 3

Triplets, we all love em!

Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

HERE’S WTF YOU NEED:
 3 baguettes
 ¼ cup butter, melted
 ½ cup extra virgin olive oil
EASY PEASY PÂTÉ, HERE’S WTF YOU NEED:
 2 cups water
 2 cups chicken liver
 ½ cup butter
 2 cloves garlic, chopped
 1 shallot
 ¼ cup sherry
 ¼ cup cooking cream
 salt and crushed black pepper to taste
BLACK OLIVES PÂTÉ, HERE’S WTF YOU NEED:
 ¼ cup extra virgin olive oil
 200 g black olives, seedless
 30 g pine nuts
 1 tbsp capers
 2 cloves garlic
 100 g parmesan cheese
 1 tsp crushed white pepper
SMOKY RED PEPPERS, HERE’S WTF YOU NEED:
 3 red peppers (capsicum)
 3 tbsp olive oil
 3 cloves garlic, unpeeled
 ½ cup extra virgin olive oil
 1 cup chickpeas (canned)
 1 tbsp tahina
 ½ cup cream cheese
 1 tsp red chilli flakes
 salt and cayenne to taste

HERE’S WTF YOU DO:
1

Slice each baguette into 1-inch thick slices, place on a baking tray and brush baguette#1 with melted butter; baguette#2 & baguette#3 with olive oil.

2

Easy Peasy Pâté: In a warm pan, toss in the liver along with 2 cups water and let this cook for 20 minutes on an open flame, adding more water if required, until it gets dry at the end of it. Just before taking off the flame, add in the butter, garlic, shallot and brown this mix for a few minutes. Set aside to cool. Then, blitz together the fried liver mix, sherry and cooking cream. Add salt & crushed pepper to taste. Plate in a bowl and set in refrigerator to chill.

3

Black Olives Pâté: In a mixer, blitz together the olive oil, olives, pine nuts, capers, garlic and parmesan cheese. I don’t like to add in salt, but your shout if you want to. Season with pepper, give it one last blitz and set aside at room temperature.

4

Smoky Red Pepper: Please use oven mitts and tongs to do this. On an open fire, lightly char each pepper. Then slice into halves, get rid of any seeds, brush with olive oil and place on a parchment sheet along with the garlic, and grill the fuckers for 20 minutes. When done, set aside to cool slightly. Peel the garlic and toss into a blender, along with the extra virgin olive oil, peppers, chickpeas, tahina, cream cheese, chilli flakes and blitz. Season with salt and cayenne pepper according to taste and set aside at room temperature.

5

Remember your baguettes? Pop them under the grill for 5 minutes and set aside. Serve immediately with each accompanying topping. The buttered baguette with the chicken liver pâté FYI ya noobs.

Ingredients

HERE’S WTF YOU NEED:
 3 baguettes
 ¼ cup butter, melted
 ½ cup extra virgin olive oil
EASY PEASY PÂTÉ, HERE’S WTF YOU NEED:
 2 cups water
 2 cups chicken liver
 ½ cup butter
 2 cloves garlic, chopped
 1 shallot
 ¼ cup sherry
 ¼ cup cooking cream
 salt and crushed black pepper to taste
BLACK OLIVES PÂTÉ, HERE’S WTF YOU NEED:
 ¼ cup extra virgin olive oil
 200 g black olives, seedless
 30 g pine nuts
 1 tbsp capers
 2 cloves garlic
 100 g parmesan cheese
 1 tsp crushed white pepper
SMOKY RED PEPPERS, HERE’S WTF YOU NEED:
 3 red peppers (capsicum)
 3 tbsp olive oil
 3 cloves garlic, unpeeled
 ½ cup extra virgin olive oil
 1 cup chickpeas (canned)
 1 tbsp tahina
 ½ cup cream cheese
 1 tsp red chilli flakes
 salt and cayenne to taste

Directions

HERE’S WTF YOU DO:
1

Slice each baguette into 1-inch thick slices, place on a baking tray and brush baguette#1 with melted butter; baguette#2 & baguette#3 with olive oil.

2

Easy Peasy Pâté: In a warm pan, toss in the liver along with 2 cups water and let this cook for 20 minutes on an open flame, adding more water if required, until it gets dry at the end of it. Just before taking off the flame, add in the butter, garlic, shallot and brown this mix for a few minutes. Set aside to cool. Then, blitz together the fried liver mix, sherry and cooking cream. Add salt & crushed pepper to taste. Plate in a bowl and set in refrigerator to chill.

3

Black Olives Pâté: In a mixer, blitz together the olive oil, olives, pine nuts, capers, garlic and parmesan cheese. I don’t like to add in salt, but your shout if you want to. Season with pepper, give it one last blitz and set aside at room temperature.

4

Smoky Red Pepper: Please use oven mitts and tongs to do this. On an open fire, lightly char each pepper. Then slice into halves, get rid of any seeds, brush with olive oil and place on a parchment sheet along with the garlic, and grill the fuckers for 20 minutes. When done, set aside to cool slightly. Peel the garlic and toss into a blender, along with the extra virgin olive oil, peppers, chickpeas, tahina, cream cheese, chilli flakes and blitz. Season with salt and cayenne pepper according to taste and set aside at room temperature.

5

Remember your baguettes? Pop them under the grill for 5 minutes and set aside. Serve immediately with each accompanying topping. The buttered baguette with the chicken liver pâté FYI ya noobs.

FANCY TOAST x 3

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