Recipes Page

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.