Liver Tarragon Food

MUSHROOM & TARRAGON PâTé

Steps:

• Heat butter in a large frying pan. Add shallots, leek and garlic, then gently fry for 7 mins until softened.
• Increase the heat, add the chestnut and the shiitake mushrooms, then cook for 10 mins, stirring, until the juices have evaporated and the mushrooms are tender. Stir in the mustard and crème fraîche, then season well. Cook for a further 2 mins then stir in the chopped tarragon.
• Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.

LIVER TARRAGON

Steps:

• Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
• Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.
• In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.

CHICKEN LIVER PâTé WITH MARMALADE AND MELBA TOAST

Steps:

• 1. Melt 50 g (1¾ oz) of the unsalted butter in a large frying pan over medium heat until foaming. Add the shallots, reduce the heat to low and cook, stirring occasionally, for about 5 minutes, until soft. Add the chicken livers and herbs and stir over medium heat for 2 minutes or until the livers are lightly browned. Season to taste. Add the brandy and orange liqueur, tip the pan slightly and flambé. 2. Set the frying pan aside for 5 minutes or until the mixture cools slightly. Transfer to a food processor and process until smooth. Add the extra melted butter and process until smooth. Add the cream and process until the mixture is very smooth and well combined. Push through a fine sieve, then spoon into twelve 60 ml (2 fl oz/¼ cup) dishes, three 250 ml (9 fl oz/1 cup) dishes or a 750 ml (26 fl oz/3 cup) terrine dish. Smooth the top and set aside to cool slightly. 3. Heat the remaining 75 g (2¾ oz) of butter in a small saucepan over medium heat until foaming, don't allow it to burn. Pour through a double layer of muslin (cheesecloth) into a jug to remove the milky solids. Pour over the back of a spoon onto the pâté in the dish/es to cover evenly. Cool completely, then cover and refrigerate until ready to serve. 4. Preheat the oven to 160°C (315°F/Gas 2-3). Toast the bread slices until golden. Use a serrated knife to remove the crusts, then carefully split each slice horizontally and cut each piece into 2 triangles. Place on 2 baking trays, cut side up. Bake for about 5 minutes or until dry and crisp. Cool on the trays. 5. Serve the pâté at room temperature with a little dish of marmalade and the melba toast.

CALF'S LIVER WITH IRISH WHISKY AND TARRAGON

Steps:

• Wipe the liver dry with paper towels and dredge lightly with flour, shaking off excess.
• Melt the butter in a large frying pan and brown the liver pieces on both sides. Remove to a dish and keep warm.
• Add the garlic, saute for a minute, then add the Irish whisky and bring to a boil. Add the stock and cook, stirring, until thickened.
• Add the tarragon and heavy cream and season to taste with salt and pepper.
• Return the liver to the pan and coat with the sauce. (Allow the liver to cook a little more if necessary, but beware of overcooking.)

CHICKEN LIVER AND TARRAGON PATE

Steps:

• Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
• Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
• Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
• To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
• Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.