Raymond Blanc Seasons Winter 2008/9

WINTER menus
Chicken liver parfait and spiced pear chutney
“Rich, silky and completely delicious, this paté remains one of Method
the most popular dishes at Brasserie Blanc. The pâté is a bit Preparing the chicken livers
rich, but who cares? It’s the perfect treat to share with a glass Soak the fresh chicken livers in a bowl with the water, milk and
red wine and friends around your table. You can accompany this 2 pinches of salt for 6 hours then drain (*1).
dish with the pear chutney, or serving it on its own will do very
well. This dish gains by being made two days in advance. The Cooking the chicken liver parfait
depth of flavours will improve quite dramatically.” Preheat the oven to 130°C. On a high heat, in a small saucepan, add the
Madeira, port, shallots and thyme. Bring to the boil and reduce by half, then add
Difﬁculty rating: the cognac and garlic, and boil for a further 10 seconds. Remove the pan from
Serves (Yield): 20 the heat; set aside.
Preparation time: 20 minutes
Cooking time: 55 minutes On a low heat, in another small saucepan, gently melt 400g diced butter for 6–8
Special equipment: Large sauté pan, blender and terrine mould minutes, do not colour. Remove from the heat and reserve and keep warm.
(23cm x 9cm x 8cm) In a liquidiser, purée the raw livers, pour in the reduction of alcohols with shallots,
thyme and garlic, and the eggs, and blend for 3–4 minutes until silky smooth.
Ingredients Gradually pour in the warm melted butter. Add the salt and pepper, taste, and
Planning ahead correct seasoning if necessary.
For the chicken liver parfait
200g fresh chicken livers, gall bladder removed Strain the mixture through a ﬁne sieve into the terrine mould and cover with a
100ml water piece of greaseproof paper. Place the terrine into a baking tray and slide onto the
100ml milk oven shelf. Pour boiling water into the tray until it reaches 2/3 of the way up the
Salt side of the terrine. Cook for 1 hour in the preheated oven (*2). Remove the terrine
from the oven, and leave it to cool at room temperature for 2 hours. Cover with
50ml dry Madeira melted butter to prevent discolouration of the terrine. When cold, seal the terrine
50ml ruby port with cling ﬁlm and refrigerate for at least 1 day, though 2 days would give even
½ shallot, ﬁnely chopped more developed and mature ﬂavours.
1g thyme sprig, ﬁnely chopped
25g cognac Making the spiced pear chutney
½ clove garlic, peeled and puréed In a large, heavy-bottomed pan, sweat the onion in the butter for 5 minutes until
2 eggs, free range / organic soft, but not coloured. Add the vinegar, sugar, 5 pinches of salt, pepper and all
200g unsalted butter spice. On a high heat reduce by half.
1 pinch black pepper, freshly ground Turn the heat up to medium, add the apples and cook for 5 minutes add the
pears and cook for another 5 minutes, stirring occasionally.
To ﬁnish the dish Pour in the tomatoes and sultanas, cook for 8 minutes, remove from the heat,
75g butter, melted to cover the parfait and add the ginger. Stir and leave to cool to room temperature, before storing in
an airtight container.
For the spiced pear chutney
1 large white onion, diced 1cm To serve
1tbsp unsalted butter Dip the terrine mould in hot water, turn out onto a tray and release the pâté from
500ml white wine vinegar the mould. Dip the blade of a knife into hot water, cut into 1cm thick slices and
125g Muscavado sugar then portion into 2cm x 1cm pieces. Place a piece of the parfait on each crouton
1 pinch sea salt and cover the rest of the crouton with the chutney.
1 pinch Cayenne pepper
2 pinches allspice Chef’s notes (*1)
1 Granny Smith apple, peeled, cored and diced 1cm *1 By soaking the livers in the water, milk and salt, this will penetrate the livers
8 medium pears, ripe but ﬁrm, peeled, cored and diced1cm and draw out the blood, which will beneﬁt the ﬁnished terrine.
4 large plum tomatoes, deseeded and diced 1cm *2 Check the inside of the parfait after 40 minutes with a temperature probe.
75g golden sultanas, soaked in jasmine tea and drained The temperature must reach 65-70°C. Do not over cook the parfait or it will
4g ginger, fresh, ﬁnely grated split and lose its ﬁne smooth texture.
To serve Variation
20 toasted croutons, 4cm x 2cm Some conﬁt chicken livers in the centre of the terrine would be delicious.
22 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS4_Canapes 13-18.vp.indd 22 1/12/08 10:27:59 am
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