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Monday, August 12, 2013

Chicken liver parfait, tomato and coffee jam with crème brulee, spiced ice-cream and stewed fruit


For the dessert:

Spiced white chocolate ice-cream:
80g white chocolate; 8 egg yolks; 1/4 tsp Robertsons cayenne pepper;500ml milk
Stewed fruit:1 packet PnP dried fruits (all fruits except prunes, which go in liver parfait); 1/2 cup of sugar; 1 cup water
Vanilla-cinnamon creme brulee:1 vanilla pod, scraped; Robertsons cinnamon; 200ml cream; 100ml milk; 3 Tbsp sugar; 4 egg yolks
Tomato-coffee jam: 1kg tomatoes, skinned and pitted (reserve pips and inner flesh); 2 red peppers, roasted and skinned; 6 coffee beans; 1 tsp vinegar; 100ml olive oil; 150g icing sugar (placed over reserved pips and flesh and left in a warm place for 3 hours); Salt and pepper to taste; 1/2 tsp Robertsons cayenne pepper
Melba toast: 500g white bread flour; 15g fresh yeast; 15g sugar; 300ml warm water; 10g salt
For chicken liver parfait: 250g PnP chicken livers; 1 Tbsp olive oil; Prunes from the packet PnP dried fruits; 1 vanilla pod, scraped; 1/2 tspRobertsons ground cinnamon; Salt and pepper to taste; 50g butter; 50ml PnP cream

For spiced white chocolate ice-cream:

Melt chocolate over a double boiler. Cream chocolate into eggs with cayenne pepper. Add in heated milk and return to a low heat. Stir with a wooden spoon until it thickens like custard. Leave to cool to room temperature, place in the fridge until cooled, then place in the freezer for about 4 hours. Remove and blitz in a food processor. Repeat this step 3 times, then leave in the fridge overnight for the ice-cream to set.

For the stewed fruits:

Place ingredients in a saucepan over a medium heat and let simmer for about 30 minutes.

For vanilla-cinnamon creme brulee:

Infuse vanilla and cinnamon in cream and milk on a low heat for about 30 minutes.
Cream together the sugar and egg yolks and then slowly add in the hot cream mixture.
Strain into ramekins and bake in the oven at 120 degrees Celsius for 45 minutes or until set. Take out of the oven and leave to cool.
Once cool, sprinkle with white sugar and brulee it with a gas torch.

For melba toast:

Preheat oven to 200 degrees Celsius.
Combine yeast and sugar with water and leave to activate. (It usually takes about 10 minutes and you will see a froth develop on the top.) Mix this into the remaining ingredients and knead for 10 minutes. until the dough is smooth. Cover with a damp tea towel and leave to prove for about 45 minutes.
Knock it back, cut and shape into the shapes you want to make and leave to prove, covered again, for another 45 minutes.
Bake in a preheated oven for 25 minutes. Take out and leave to cool. Cut paper thin and bake again in the oven for about 5 minutes, until toasted.

For tomato and coffee jam:

After the pips and flesh have macerated for 3 hours, strain off the liquid and add it to the remaining flesh of the tomatoes that have been finely cubed with the red pepper.
Add together with all the remaining ingredients and cook on a medium heat in a small saucepan until it has reduced to a jam consistency. Serve on top of the chicken liver.

For chicken liver parfait:

Saute chicken livers in olive oil until cooked all the way through. Add all ingredients into a food processor and blitz until smooth. Pipe into a serving glass.

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