Onion bread with pâté and smoked chicken livers

PREPARATION

1. Light the charcoal in the Big Green Egg, with the Stainless Steel Grid, and heat to a temperature of 180 °C. Place the onions on the grid, close the lid and allow them to roast for about 1 hour. In the meantime, soak a handful of Wood Chips in water and brush the chicken livers with sunflower oil. For the dough, mix the yeast with the lukewarm water and allow to stand for about 5 minutes. Place the flour with a pinch of salt in a bowl and mix together. Add the yeast mixture and knead into a firm but elastic dough. Cover with a clean tea towel and let the dough rise for 30 minutes at room temperature.
2. Take the onions off the grid and remove the grid. Sprinkle the Wood Chips with residual moisture over the smouldering charcoal and set the convEGGtor. Replace the grid and place this the Perforated Cooking Grid on top. Do not place it in the middle, but slightly to the side. Distribute the chicken livers over the Perforated Cooking Grid and place the onions next to the livers on the grid. Close the lid of the EGG. Setting the convEGGtor will make the temperature fall considerably, which is also the intention. Try to reduce this to 110 °C and smoke the chicken livers and the onions for around 15 minutes. The chicken livers should still be slightly pink on the inside.
3. Set the chicken livers aside and allow the onions to cool down slightly so that they can be handled. Heat up the Big Green Egg to 200 °C. In the meantime give the dough some further attention: punch it down, cover again with the tea towel and allow to rise for another 30 minutes.
4. Peel the onions and coarsly cut them. Put them, together with the apple syrup and red port, in the Round Drip Pan and place the Pan on the grid. Close the lid of the EGG and allow to boil down for about 10-15 minutes. Meanwhile, finely chop the sage. Remove the Drip Pan from the grid, place the Baking Stone on the grid and heat the EGG to 240 °C.
5. Blend the cooled chicken livers smooth in the food processor with chopping knife. Add the mascarpone, a tablespoon of the cooked onion mixture, the finely chopped sage, the cognac and salt and pepper to taste, and briefly process to obtain a delicious, creamy pâté. Spoon the pâté into a dish and store covered in the fridge. The quantity is about twice as much as you need, but the pâté is also wonderful on bread. You can store it in the fridge for up to three days.
6. Dust the worktop with flour, place the dough on this and punch down again. Shape into a round disc of dough about 1 cm thick. Place the dough on the Flat Baking Stone and spread the onion mixture over the dough, leaving an edge of about 2 cm free. Close the lid of the EGG and cook for about 15 minutes until golden brown and done. Serve the warm onion bread with the pâté and optionally with a salad.