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Chicken liver parfait with pickled apple puree

Chicken liver parfait with pickled apple puree

Ingredients
  • FRESH CHICKEN LIVERS 400 G
  • FRESH FOIE GRAS 400 G
  • UNSALTED BUTTER 600 G
  • WHOLE EGGS 8 NUMBER
  • BANANA SHALLOTS ( PEELED & CHOPPED ) 8 NUMBER
  • PORT 3 DL
  • MADERIA 3 DL
  • BRANDY 5 DL
  • GARLIC CLOVES ( PEELED ) 3 NUMBER
  • FRESH THYME 1 SPRIG
  • FRESH BAY 1 LEAF
  • SALT PETRE 16 G
  • SALT 10 G
  • SALTED BUTTER 75 G
  • TRUFFLE OIL 10 ML
  • SALT AND PEPPER
  • PEAR CHUTNEYSEE CHUTNEY RECIPE
  • FRIZEE AND CHERVIL SALAD
  • VINAIGRETTE 100 ML


Preparation method

Have the livers, butter and eggs all at room temperature for no more than 2 hours. Place the shallots, garlic, herbs and alcohol in a saucepan and reduce by ¾. Remove the herbs and blend all the ingredients together. Pass through a fine chinois. Line a Le Cruset terrine moulds with cling film – see me the first few times. Ensure the parfait mix is well mixed and free from air bubbles.
Pour the mix into the mould – vvip – see me and place in a bain marie in a convection oven for 40 mins at 100 c.
Chill the terrines overnight. Turn out onto a carving board and lightly scrap the sides to get down to the pink terrine .
Whip the unsalted butter and the truffle oil till it goes white. Spread a thin layer over the terrine and chill and then smooth over one more time. Allow it to set and repeat on the underside.
Serve with toasted country bread, chutney and a frieze, chervil salad .

Pear Chutney ingredients
  • PEARS 750 G ( PEELED AND DICED )
  • TOMATO FILETS 250 G
  • ONION 120 G ( PEELED & DICED )
  • DRIED CURRANTS 120 G
  • GINGER 60 G ( PEELED AND MINCED )
  • SUGAR 300 G
  • WHITE WINE VINEGAR 300 ML
  • GRANNY SMITH APPLES 120 G ( PEELED & DICED )
  • CINAMON STICK 1 NO
  • GROUND NUTMEG 1 LEVEL TSP
  • CAYENNE ½ LEVEL TSP
  • SAFFRON

Method

In a heavy based saucepan add the spices and vinegar reduce by ¾ and add the rest of the ingredients. Cook until all the liquid has evaporated and you have good thick chutney. Store in air tight kilner jars in the fridge.

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