Chicken liver parfait with pickled apple puree
26 May 2011

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 CHUTNEY – SEE 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.