Chicken Liver Parfait With Green Peppercorns Gravetye Manor Food

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS AND SHERRY

Steps:

• Soak the chicken livers in the milk overnight, and before using, drain off the milk and rinse the livers in cold water.
• Melt half the butter in a saucepan and sauté the onion gently until soft and golden but not dark brown.
• Add the chicken livers and the rest of the ingredients EXCEPT for the crushed green peppercorns and the rest of the butter. Cook the mixture until the livers become firm and change colour, about 10 minutes.
• Blend the liver mixture in the blender or a food processor and once smooth, stir in the crushed green peppercorns. Add more salt and pepper to taste.
• Transfer to a serving dish, the mixture should "not quite" fill it up. Refrigerate for 2 hours or until firm. Melt the remaining butter, and carefully spoon it over the pate, refrigerate until set (approx 1 hour) garnish with whole green peppercorns and coriander.

CHICKEN LIVER PARFAIT WITH GREEN PEPPERCORNS (GRAVETYE MANOR)

Steps:

• Melt butter over very low heat. Remove from heat and allow to sit until sediment settles on the bottom. Strain carefully through several thicknesses of cheesecloth, discarding sediment.
• Line a 10-inch by 3-inch terrine with thin slices of the pork fat.
• Drain the raisins, reserving the liquid. Pat raisins dry on paper towel.
• Strain the milk from the livers. Place the livers in blender and with the power on slowly add warm clarified butter, processing until livers are pureed. Add the soaking liquid and process until smooth.
• Stir in all the remaining ingredients. Adjust seasonings.
• Pour the mixture into the prepared terrine; place the sprig of thyme on top and cover with pork fat.
• Place in a pan containing boiling water and place in 350-degree oven. Cook until the top is quite firm when pressed, about an hour to an hour and 10 minutes.
• Remove from hot water bath and cool. Refrigerate and chill completely.
• Slice when cold and serve. It is excellent with brioche toast.

CHICKEN LIVER PATE WITH GREEN PEPPERCORNS

Steps:

• Rinse chicken livers and pat dry.
• Place livers in large bowl and pour over 3/4 cup Madeira and macerate for 1 hour.
• Drain and puree in blender.
• Pour in large bowl and add salt, pepper, nutmeg, thyme, marjoram and eggs.
• Set aside.
• Melt 1 T.
• butter in skillet and cook shallots and garlic until soft.
• Add wine, cognac, port and remaining madeira.
• Flame and reduce to 1/2.
• Remove from heat and cool slightly.
• Add clarified butter slowly while beating vigorously with wooden spoon.
• Sir in raisins and peppercorns.
• Place in buttered 1 1/2 quart pate mold or souffle.
• Place bay leaves atop.
• Cover with double layer of foil and lid.
• Place in boiling water bath.
• Bake 325 degrees 3 hours.
• Add water as needed.
• Remove and cool on rack.
• Chill in fridge 1 day before serving.

CHICKEN LIVER PARFAIT

Steps:

• Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
• Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
• Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.

CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS

Steps:

• In large deep skillet, add olive oil and preheat to medium heat.
• Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
• In medium bowl, beat egg until frothy and cold water.
• Place flour in a flat pan with the salt and pepper.
• Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
• Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
• Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
• Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
• Stir around until simmering.
• Serve with hot buttered noodles or rice.
• In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.

CHICKEN LIVERS, WITH GREEN PEPPERCORNS

Steps:

• Dust the livers with flour and brown them in the safflower oil. Set aside.
• Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
• Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.