Chicken Liver Parfait by Aven Restaurant
INGREDIENTS
• 750g chicken liver (soaked in milk for 24 hours) • 15g Pink Salt
• 2.5g Maldon Salt • 1 shallots, sliced • Thyme • 300g red wine • 300g Port • 262g clarified butter
METHOD
1. Wash the milk of the livers and make sure they are dry. 2. Vacuum seal the livers with the salts to full pressure and cook at 64 O c for 1 hour. 3. Reduce alcohol, shallots and thyme until it has a syrup consistency and pass. 4. Once ready drain the livers and blend with the reduction and add the liquid butter as if making a mayonnaise (slowly). 5. Pass and set in a lined tray and cover the surface. Allow to set in the fridge for up to 24 hours.
visitlancashire.com
|
#MakeLancashireYours
| 71
Powered by FlippingBook