Restaurant H
Chef: Hamish Ingham
Quenelles of chicken liver pate, shaved foie gras
Dinner party for 8 people
Ingredients:
Organic chicken liver 500g
Butter: 250g
Echalottes (sliced) 200g
Zest of one orange
Thyme and rosemary ¼ bunch
Garlic 1 clove
Star anise 2
Brandy 500ml
Red wine 200ml
Allspice one pinch
Salt/pepper
Method:
Put all ingredients in a pot except chicken liver and butter, reduce until dry
Sear the chicken liver to medium rare
Coll down, when all ingredients reach room temperature blend all together
Pass in a drumsieve
Pour in a flat tray up to 1 inch thick, clarified butter on top
Plating:
Fresh water cress, olive oil, onion and sour cherry jam, quenelles of chicken liver pate, shaved foie gras on the top
