Arina made this from The Fifth Quarter- an Offal Cookbook by Anissa Helou:
50g unsaltd buter
450g organic chicken livers
1 small onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon thyme leaves
1 measure brandy
1 teaspoon finely chopped parsley
1 tablespoon puree
sea salt and freshly ground pepper
140ml double cream
5 egg whites, stiffly beaten
1 X 30g aspic sachet, diluted in 225ml water
Melt the butter in a large frying pan over a medium heat. WHen the butter is hot, add the livers, onion, garlic and thyme and cook for 10 minutes, stirring occasionally.
Add the brandy and flame it. Then add the parsley, tomato puree and salt and pper to taste. Cook for another 5 minutes. Let cool.
Transfer the contents of the pan to a food processor and process until very finely ground. Remove to a mixing bowl. Add the cream and aspic and wait unil the mixutre starts to stet before foliding in the egg whites. Spoon into a round or rectangular ceramic mould and refrigerate. Serve slightly chilled with the cold Tomato Sauce (other recipe in book) or, for an unusual combo with the Creme d'Artichaut (another recipe in the book)
Serves 6-8
50g unsaltd buter
450g organic chicken livers
1 small onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon thyme leaves
1 measure brandy
1 teaspoon finely chopped parsley
1 tablespoon puree
sea salt and freshly ground pepper
140ml double cream
5 egg whites, stiffly beaten
1 X 30g aspic sachet, diluted in 225ml water
Melt the butter in a large frying pan over a medium heat. WHen the butter is hot, add the livers, onion, garlic and thyme and cook for 10 minutes, stirring occasionally.
Add the brandy and flame it. Then add the parsley, tomato puree and salt and pper to taste. Cook for another 5 minutes. Let cool.
Transfer the contents of the pan to a food processor and process until very finely ground. Remove to a mixing bowl. Add the cream and aspic and wait unil the mixutre starts to stet before foliding in the egg whites. Spoon into a round or rectangular ceramic mould and refrigerate. Serve slightly chilled with the cold Tomato Sauce (other recipe in book) or, for an unusual combo with the Creme d'Artichaut (another recipe in the book)
Serves 6-8
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