So light you can pipe it onto a plate. In the restaurant I served it sandwiched between two pieces of filo pastry or you could pipe it onto pieces of toasted sour dough.
Curing salt can be bought on line for around £5 for 200g
150 g chicken livers
milk for soaking
150 g butter
1 shallot, thinly sliced
1/2 celery stalk, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp brandy
1 tsp salt
70ml double cream
1 tsp dijon mustard
2 tsp sherry vinegar
Put the livers in an airtight container, cover with milk and put in the fridge overnight to soak. The next day, drain the livers, discarding the milk and pat dry.
Heat 1/3 of the butter in a large sauté pan over a medium heat. Once the butter is foaming add the livers to the pan in a single layer. Cook for around 3 minutes on each side until evenly cooked and browned. Remove the livers from the pan and set aside.
Warm the remaining butter in a small pan until it’s almost melted then set aside
Turn the heat to low under the pan and add the shallot, celery and garlic, cook for about 8 minutes until soft, stirring occasionally and not letting them colour. Add the brandy and half the salt to the pan, stir, bring up to a simmer and reduce the brandy by half. Add the cream and mustard stirring to combine, bring to a simmer and remove from the heat.
Put the livers and vegetable cream mixture in a blender at high speed and purée until smooth. Now put the speed to low and add the remaining butter and blend until fully incorporated. Add the sherry vinegar and remaining salt to taste then pass through a fine sieve.
It will store in the fridge in an airtight container for 3 days in the fridge.
- 150 g chicken livers
- milk for soaking
- 150 g butter
- 1 shallot thinly sliced
- 1/2 stick celery finely sliced
- 2 cloves garlic thinly sliced
- 2 tbsp brandy
- 1 tsp salt
- 70 ml double cream
- 1 tsp dijon mustard
- 2 tsp sherry vinegar
Instructions
- Put the livers in an airtight container, cover with milk and put in the fridge overnight to soak. The next day, drain the livers, discarding the milk and pat dry.
- Heat 1/3 of the butter in a large sauté pan over a medium heat. Once the butter is foaming add the livers to the pan in a single layer. Cook for around 3 minutes on each side until evenly cooked and browned. Remove the livers from the pan and set aside.
- Warm the remaining butter in a small pan until it's almost melted then set aside
- Turn the heat to low under the pan and add the shallot, celery and garlic, cook for about 8 minutes until soft, stirring occasionally and not letting them colour. Add the brandy and half the salt to the pan, stir, bring up to a simmer and reduce the brandy by half. Add the cream and mustard stirring to combine, bring to a simmer and remove from the heat.
- Put the livers and vegetable cream mixture in a blender at high speed and purée until smooth. Now put the speed to low and add the remaining butter and blend until fully incorporated. Add the sherry vinegar and the remaining salt to taste then pass through a fine sieve.
- It will store in the fridge in an airtight container for 3 days in the fridge.
Comments (0)