Roughly chop the shallots and garlic. Sweat down with the thyme and bay for 5-10 minutes. Add the Madeira, port and brandy and reduce until barely any liquid is left. Allow to cool slightly then blitz in the Thermomix with the livers, foie gras, hazelnut butter and the 2 salts. Then add the eggs and blitz again. Then slowly add the butter on speed 7 until it is thoroughly mixed. Now pass through a fine sieve into a container. Cover the top with cling film on the surface of the parfait mix and allow to set over night. Divide into 2 vacuum pack bags and seal. Cook at 63c for 1 hour then empty the mix back to a blender and blitz for 30 seconds or until smooth. Now allow to set in the fridge ready to serve.
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Gary Rhodes Chicken Liver Parfait Recipe
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However, the book design is excellent, with good use of colour. The photography is superb, and there are some real gems amongst the recipes, including a terrific crab salad, duck with spicy plums and a fantastic pear parfait.
And so, Blumenthal set out to come up with a chip that would keep its crunch. His recipe calls for simmering cut potatoes\u2014the chef prefers dense, floury spuds like the Golden Wonder, Maris Piper, King Edward or Sebago\u2014in water first for 20 to 30 minutes until they are almost falling apart. This step is important because the cracks create more surface area to crisp during frying, which is what makes them maintain their structure later on. The potatoes are then drained and placed on a cooling rack to dry out and then into the freezer for an hour or so until all moisture is completely removed. The chips are then fried in small batches in a deep-fat fryer at 130\u00b0C (266\u02daF) until a light crust is formed, but not browned. Again, the fried chips are drained and placed in the freezer for another hour to eradicate all moisture. Finally, the chips are fried at 180\u00b0C (356\u02daF) for about seven minutes until they achieve a golden-brown crust.Thinking aloud, Blumenthal runs through a laundry list of other signature dishes that he has come to be known for over the years, like Meat Fruit (chicken liver parfait masquerading as a mandarin), snail porridge, red cabbage gazpacho and the \"Sound of the Sea,\" a dish where diners listen to the sound of waves and seagulls while dining on sashimi. \u201cThey\u2019re milestone dishes I want to put on the wall at the Fat Duck. A timeline of events tracing the evolution of my cooking\u2014not just the dish but the research and what led to the dish coming about,\u201d he says. \"When that time comes, you can be sure that triple-cooked chips will have pride of place on that very wall.\"Hero image courtesy of The Hind's Head.
We started with a chicken liver and foie gras parfait with apple and pear chutney (7.50), which came highly recommended by the waitress. This had a smooth and creamy texture, and was packed full of liver flavour. The chutney tasted homemade, had a lovely kick to it and was not too sweet. This turned out to be the winning dish of the evening. 2ff7e9595c
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