Chicken liver parfait, fig chutney.

Ingredients
100g Chicken liver parfait
30g Fig chutney
2g Parsley
2g. Mint
2g. Shallots
1g. Pickled mustard seeds
3g Olive oil
1x Slice brioche, toasted on the flat top in butter

MOP
- Spoon the liver parfait into the bowl and press a hole in the centre. Place the fig chutney in the centre and then top with the olive oil and the salad. Finish with pickled mustard seeds and serve the brioche on the side.

Chicken Liver Parfait

Ingredients
1kg Chicken Livers, cleaned
113g Butter
25g Shallots, sliced
2g Garlic, sliced
1 Sprig of Rosemary
35g Honey
230g Port
115g  Double Cream
170g Butter, melted
15g Red Wine Vinegar
Pink Salt and pepper to season

MOP:

  • SEASON THE LIVERS WITH PEPPER AND QUICKLY SEAR IN A HOT PAN, GETTING A NICE COLOUR ON THE LIVERS. PLACE IN THE BLAST CHILLER AFTER UNTIL COLD. NOTE: ENSURE THE LIVERS CHILL IMMEDIATELLY AND DO NOT OVER COOK

  • IN THE SAME PAN SOFTEN THE SHALLOT, GARLIC & ROSEMARY WITH 113G OF BUTTER, THEN ADD THE HONEY & PORT AND REDUCE UNTIL STICKY, THEN BLAST CHILL.

  • IN A VITAMIX, BLEND THE LIVERS WITH THE PINK SALT & THE REDUCED COOKING LIQUID, SLOWLY ADD THE CREAM AND MELTED BUTTER MAKING SURE THE PÂTÉ DOESN’T SPLIT. FINISH OFF WITH THE RED WINE VINEGAR. STRAIN THE MIX THROUGH A FINE CHINOUS PLACE THE MIX INTO THE BOWLS AND BLAST CHILL UNTIL COOL. STORE WITH PARCHMENT OVER THE TOP TO PREVENT THE PATE FROM OXIDIZING. STORE AT ROOM TEMP DURING SERVICE

Chutney.

Ingredients
200g raisins (soaked in boiling water for 10 minutes)
280g Apple
190g Shallots
1.3kg Figs, tops removed
5g ginger, finely chopped
300g caster sugar
300g white vinegar
Salt to taste
5x Cloves

MOP                                                   
- Combine all ingredients in a sauce pan and cook on a medium-low heat for an hour. Remove from the heat and place into a gastro tray and allow to cool. Once cooled find and remove the cloves and then refridgerate till needed in service.

Waiters notes:
Chicken liver parfait served with fig chutney, mixed salad of parsley, shallots & mint, mustard seeds and toasted brioche

Allergies: Milk, Gluten, Sulphites, Mustard

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