• 11/25 Nat Parfait Day - 1

    From Dave Drum@1:3634/12 to All on Wed Nov 23 15:00:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Parfait
    Categories: Starters, Poultry, Vegetables, Herbs
    Yield: 4 Servings

    7 1/16 oz (200 g) foie gras
    7 1/16 oz (200 g) chicken livers
    4 1/2 oz (125 g) butter
    2 lg Eggs
    1 Egg yolk
    1 Cucumber
    1 Cauliflower
    5 Shallots
    10 Pickled onions
    Salt & pepper
    1 ds Brandy
    1 ts Ground turmeric
    1 1/4 pt (550 ml) white wine vinegar
    10 2/3 oz (300 g) caster sugar
    1 oz (25 g) English mustard
    1/2 oz (12 g) turmeric
    6 3/4 fl Oz (200 ml) malt vinegar
    1 ts Cornflour

    MMMMM--------------------------TO PLATE-------------------------------
    Olive oil
    2/3 fl Oz (20 ml) vinegar
    Sourdough bread

    To make the parfait, put the foie gras, livers, butter
    and eggs in four separate bowls and cover with cling
    film then put in a warm place, except the eggs.

    When all ingredients are soft, add all the ingredients
    except the butter to a blender, gently blend and slowly
    add the butter.

    Season with salt, pepper and a touch of brandy. Pass
    through a fine sieve then distribute into your serving
    dishes.

    Bake at 90ºC/195ºF for 10-15 minutes, always checking.
    Cook until almost firm but still with a touch of give.
    If it's still not set after this amount of cooking time,
    continue to cook checking every 5 minutes. Leave in the
    fridge to firm up and set.

    Cut 2/3 of the cauliflower into florets. Bring a pan of
    water to the boil and add 1 ts of ground turmeric. Cook
    the florets till soft then refresh in ice water, peel
    and chop the cucumber, put these to side with the
    pickled onions.

    In a pan add 550 ml white wine vinegar, 300 g caster
    sugar, 25 g english mustard, 12 g turmeric, 200 g malt
    vinegar and reduce to a sticky consistency then add 1
    tsp of cornflower.

    Add the cauliflower, cucumber and onions into a blender
    with the reduction and blitz then pass.

    Use a parisenne baller for the cucumber, take the rest
    of the cauliflower onto very small florets and blanch.

    Cut the shallots into rings then pop out individual
    reals and blanch.

    Add the three ingredients into a bowl, dress with a
    little olive oil and vinegar arrange on the parfait then
    dot the puree with a little olive oil and vinegar
    arrange on the parfait then dot the puree in and around.

    Serve with toasted sourdough.

    By: Paul Ainsworth

    RECIPE FROM: https://www.greatbritishchefs.com

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