Chicken liver parfait, red onion chutney and walnut and raisin bread
Chicken liver parfait
Makes 1lb loaf tin
500g chicken livers (If using frozen, allow to thoroughly defrost).
500g butter
5 eggs
2 tsp sel rose
1 large onion
250ml Madeira
100ml brandy
½ bunch thyme
5 cloves garlic
Slice the onion and cook in a little oil without allowing it to brown off. Once it is cooked through, add the Madeira, brandy, garlic and thyme and reduce until most of the liquid has been absorbed.
Then melt the butter and warm the chicken livers, eggs and sel rose together without actually cooking the eggs or livers; I find the best place to do this is by the side of a hot cooker. Now place half the egg and liver mix into a blender and blend until smooth. Add half the butter whilst still blending a little at a time. Pass the mix through a fine sieve, pour it into a loaf tin, then put the loaf tin into a deep baking tray. Fill the tray with water; this is called a Bain Marie, it helps the parfait to cook evenly and gently.
Cook the parfait for about 1 hour at about 130°C. To check it is cooked, just give it a wobble; it should look completely set. Allow to cool thoroughly. To butter the parfait, warm a block of butter to room temperature in a mixing bowl, then add the zest of one orange and 2 tablespoons of chopped fresh thyme. Next, spread the butter mix on top of the parfait whilst it is still in the loaf tin and put it in the fridge to set. Now run a hot knife around the edge of the terrine and turn out onto a plate or board lined with baking parchment. Chill once more before spreading the remaining butter all over the parfait to create a thin coating. Chill well and serve within three days or freeze for later use.
Red Onion Chutney
Makes about 500g of chutney. Will last for up to 3 months if stored in a sterilised jar.
400g sliced red onion
200g beetroot
50ml white wine vinegar
50ml red wine
100g caster sugar
Finely chop the red onion & cook in a little vegetable oil until translucent. Add the white wine vinegar, red wine and sugar. Peel and grate the beetroot and add to the vinegar & wine mix. Cook over a medium heat until the onion has absorbed all the liquid.
Walnut & Raisin Bread
Makes 2 loaves, can be frozen for up to 1 month
350g granary bread flour
150g strong white bread flour
20g fresh yeast
30g black treacle
½ pint warm water
100g walnut pieces
100g raisins
Mix the yeast with the black treacle and the water, blend with the flour and knead for about 15 minutes until it forms an elastic dough. Now mix in the walnuts and raisins and prove in a plastic bag somewhere warm. Wait for the dough to double in size (this can take anywhere between one hour and three hours, be patient) then dust with flour and force all the air out by giving it a good old squeeze. Now put it back in the bag and let it double in size once more.
Now to shape the loaves! Roll the dough out on a lightly oiled surface to a thickness of about 3cm. Roll it up into a similar shape to a Swiss roll, put it in the tin and allow to double in size once more. Before putting the bread in the oven spray it with water – this helps the crust to become super crispy. Bake in a pre-heated oven at 230°C for 20 minutes.
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