Thursday, October 21, 2010

Chicken liver parfait and pickled cherries

Hey guys! I would like to start off my blogspot career with my faviourite dish, and I will continually update with better and tastier dishies! This dish is called Chicken Liver parfait

The Ingredients:
  • 400g castor sugar
  • 450ml white wine vinegar
  • 12 black peppercorns
  • 6 cloves
  • 4 bay leaves
  • 500g cherries, washed
  • 450g chicken livers, trimmed
  • 1 tbsp brandy
  • 1 tbsp port
  • 150g butter
  • 150g pork fat
  • 480ml cream
  • Salt
  • White pepper, finely ground
  • 100ml brandy
  • 400ml veal stock
  • 2 egg whites
  • 1/2 tsp powdered gelatine
  • 1 tbsp warm water

    The Method:
    To pickle cherries, place sugar, vinegar, peppercorns, cloves and bay leaves in a saucepan, bring to the boil, then simmer for five minutes. Allow liquid to cool. Pack sterilised preserving jars with cherries and cover with pickling liquid. Seal jars and refrigerate for a month before using.
    For the parfait, marinate the livers in brandy and port overnight. Pre-heat oven to 140C. Melt the butter and pork fat in a saucepan then allow to cool until warm but not hot. Warm cream to same temperature. Blend livers in a blender, add pork fat mixture with blender going. Add cream and season with salt and pepper with blender going. Pass through a fine strainer and pour into a 1-litre capacity terrine mould or six 200-millilitre ramekins and place in a baking tray. Fill tray with hot water from the tap so the water comes halfway up the mould and cover tray with foil. Bake in the oven for 20 minutes for large parfait, eight minutes for individual, or until just set. Parfaits should still be wobbly in the centre. Refrigerate.
    To make the jelly, reduce brandy by half in a saucepan. Add stock and reduce to 250 millilitres. Allow to cool, then chill. Lightly whisk egg whites and stir through chilled stock. Bring to the boil in a saucepan, stirring occasionally. Once stock has just boiled, do not stir again. Reduce heat to a very slow simmer for 10 minutes. Strain clear jelly carefully through a fine strainer. Dissolve gelatine in warm water and stir through jelly while still hot. Cool and pour a thin layer on top of parfait. Set in fridge. Serve with crusty bread or toast.
This recipe serves 6 and its TERRIFIC! Cooking Maniac out!

16 comments:

  1. Nice first effort. I have a cooking blog also that you can check out.

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  2. try including some pictures to help with the guide, def make it more interesting ^_^

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  3. nice blog but you need to change font color to white or something couse i cant see anything

    btw thanks

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  4. whoa whoa whoa whoa whoa!
    this recipe is awesome, im cookin it tomorrow!
    also ummm maybe a font change?

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  5. sounds delicious, i want! ^^

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  6. Hmmm, I'm not a big fan of liver, but this recipe looks great! Nom nom nom... will try this weekend.

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  7. Man, i need to try and do this! :)

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  8. Jesus, this is good. My girlfriend made this for me and I just can't get enough! Thank you for giving me these tips!

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  9. Interesting... I've never had chicken liver before.

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  10. Sounds... Interesting. I like interesting! TGIF. Have a good weekend.

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  11. My bf will love your posts. He's a culinary arts student.

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