Raymond Blanc Chicken Liver Parfait Food

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 LIVER PARFAIT

Steps:

• Prepare the livers by removing any buboes or green matter on the flesh, then soak them overnight in the milk to reduce any bitterness.
• Heat the oil and then simmer the leek on a low to medium heat to soften and then caramelize the leeks, this should take about 5 minutes. Add the herbs and peppercorns and fry for a further 3-5 minutes.
• Add the brandy and and ignite it with a long match, it should extinguish itself after a few moments and reduce down to a few tbsp, add the port and marsala and then boil for 10 minutes until you are left with 1/3rd the liquid. Remove from the flame and allow to cool slightly.
• Add the livers, eggs, egg yolks and butter into the previous pan and stir gently, once the butter has melted add the salt and some fresh ground black pepper.
• Transfer the mix to a blender or food processor and pulse until smooth ensuring that there are no lumps. Strain the mix through a sieve removing any sinew or lumps, pour 100ml into ovenproof ramekins and preheat the oven to 110°C.
• Line a baking tray with kitchen towel and place the ramekins ontop, then pour hot but not boiling water around the ramekins being careful not to splash any water into them.
• Place the parfaits in the oven and check them after 20 minutes, tilt them slightly to one side, the mix should buldge at the edge of the ramekin and wobble in the middle, if they are not ready put them in for a few more minutes.
• Once done remove from the boiling water and allow to cool on the benchtop to near room temp, and then place them in the fridge for 4 hours to set.

CHICKEN LIVER & RAISIN PâTé

Steps:

• A day ahead, put the raisins in a small bowl, pour over enough brandy to cover, then leave to soak for 1 hr. Pour the wine and port into a small, deep saucepan, tip in the shallots and garlic, then simmer until reduced by two-thirds - about 10 mins. Remove from the heat and pass through a fine sieve, pressing to extract all the juices. Allow to cool. Melt the 200g butter, then leave to cool slightly.
• In a food processor, blend the chicken livers until smooth, then add the wine reduction followed by the eggs, the cooled melted butter, 1 tsp salt and ½ tsp black pepper. Pass through a fine sieve into a jug, stir in the nuts, then set aside. Heat oven to 160C/140C fan/gas 3.
• Drain the raisins, then divide them between 6 x 125ml ramekins. Pour the chicken liver mixture over, leaving a small space at the top of each one. Stand the ramekins in a small roasting tin (or similar ovenproof dish with sides to make a bain-marie) then pour in enough hot water to reach two-thirds of the way up the sides. Cover with foil and bake for 35-40 mins. To check when cooked, push a fine knife blade into the centre and, if it comes out hot and clean, the pâté is ready. If not, continue to cook, but don't overcook or let them soufflé up or the texture of the pâté will be grainy.
• Remove from the bain-marie, then pour a thin layer of clarified butter over each dish to seal. Scatter over a few extra raisins and pistachios to garnish as the butter is setting. Leave to cool, then refrigerate for up to 3 days.
• To serve, put each ramekin on a plate with toasted walnut bread and a few dressed salad leaves.