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Recipe by Mike Boyd |
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| CHICKEN LIVER PARFAIT | |||
| 50 ml | Red wine | ||
| 50 ml | Ice wine | ||
| 2 pinches | Herbs from Provence | ||
| 3 | Shallots, diced | ||
| 250 g | Chicken livers | ||
| 3 | Eggs | ||
| 1 tsp | Salt | ||
| 1/4 tsp | Black pepper | ||
| 240 g | Butter | ||
| SUN DRIED CHERRY AND APRICOT SAUCE | |||
| 2 | Shallots, minced | ||
| 1/2 clove | Garlic, minced | ||
| 4 | Dried apricots, diced | ||
| 1/3 cup | Sun Dried Cherry Sauce | ||
| 2 Tbsp | Brown sugar | ||
| 2 pinches | Salt | ||
| 2 Tbsp | Sherry vinegar | ||
| 2 tsp | Red wine | ||
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| Chicken Liver Parfait 1. Preheat oven to 150 C 2. Sweat onions in small sauté pan with oil and Herbs, being careful not to brown them 3. Add wine and reduce to one quarter 4. Melt butter but do not over heat 5. In a blender, combine liver, eggs, salt, and pepper. 6. While blender is running add wine and shallot mixture, and slowly pour in melted butter. Mixture should be well combined. 7. Strain mixture through a fine mesh strainer 8. Place mixture in a small bread pan or terrine mold 9. Place in a bain marie, remember to use warm water in your lining pan. Place everything in for roughly 45 min, or until parfait is set (tap pan and if mixture stops jiggling it is set) Cooking times will vary based on the size of the pan you use. A bain marie is a large tray or pan of water in which your small bread pan or terrine mould will sit and cook in, the water will allow the parfait to cook slowly and evenly. The water level of the bain marie should never reach more then half way up the parfait pan, 10. Let cool, and serve in scoops or very delicate slices, topped with Sun Dried Cherry and Apricot Sauce. Sun Dried Cherry and Apricot Sauce 1. Sweat shallots, garlic and apricots together 2. Add remaining ingredients, bring to a simmer uncovered for 5 min 3. Mixture will thicken as it cools, serve room temperature |
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