RECIPES
Pheasant Liver Parfait
By Miele
20 minutes plus cooling time
Preparation time
30 minutes
Cooking time
40 canapés
INGREDIENTS
500 gram pheasant livers (chicken or duck livers are fine if you can’t find pheasant)
4 egg yolks
1 tsp brandy
1 tbsp Calvados
2 tsp salt flakes
1 tsp ground allspice
½ tsp grated nutmeg
170 g room temperature butter, cut into 2cm squares
250 ml (1 cup) cream
To serve:
Crusty bread, red onion marmalade and pickles
METHOD
- Allow all the ingredients to come to room temperature.
- Combine all the ingredients, except for the butter and cream, in a food processor and blend until smooth.
- Add the butter one piece at a time until it’s incorporated. Pass through a fine strainer into a mixing bowl and stir in the cream.
- Pour the mix into a medium solid steam tray lined with cling film. Cover with foil and Steam at 80°C for 30 minutes. It’s cooked when you poke a toothpick into the centre and it comes out clean. It should have the slightest wobble when agitated, like a crème brûlée.
- Remove the parfait from the steam oven and allow it to cool. When the parfait is at room temperature put it in the fridge and leave overnight.
To serve:
- Spread the parfait on to warm bread as an entrée. Garnish with red onion marmalade and pickles to balance the richness.
APPLIANCE / FUNCTION
Miele
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