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

Uncle Dirty Dave's Archives

MMMMM

... I'm a man so I know what I'm talking about.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)