Ingredients
| 500g flour | |
| 2 eggs | |
| 25ml water | |
| 250g butter, at room temperature, cut into small pieces, plus 200g butter, cold | |
| 250ml port wine | |
| 5 sprigs thyme | |
| 1 bay leaf | |
| 2 shallots, sliced | |
| 1 clove garlic | |
| 5 whole peppercorns | |
| 500g chicken livers | |
| 300g shelled walnuts, soaked overnight in water | |
| 100ml extra virgin olive oil | |
| a pinch nutritional yeast | |
| 4 witloof, cut in half, washed, drained and very finely sliced (I used 2 red and 2 white witloof) | |
| vinaigrette dressing (I used a walnut oil vinaigrette) | |
| pomegranate seeds | |
| pecorino, shaved, to serve |
The idea for this entrée was to give it a different twist by creating a new texture. I wanted to keep the original ingredient but also add interesting new tastes.
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Instructions
| 1. | In a mixer, combine the flour, a pinch of salt, eggs and water and start mixing. |
| 2. | Add the 250g butter slowly and keep mixing until you have a firm dough. |
| 3. | Rest in the fridge for about 1 hour. |
| 4. | Roll the dough between two sheets of paper until it is about 5mm thick and use it to line tart tins (we used small tins to make 32 tarts for eight people as an entrée). |
| 5. | Prick with a fork and rest again in the fridge for about 20 minutes. |
| 6. | Heat the oven to 165°C. |
| 7. | Bake the tart shells for about 15 minutes, then cool. When cold remove from the tins. |
| 8. | Lower the oven heat to 90°C. |
| 9. | For the chicken liver parfait, put the port, thyme, bay leaf, shallots, garlic and peppercorns in a saucepan, bring to the boil and simmer until reduced by half. Strain and allow to cool. |
| 10. | Put the chicken livers and the cooled port and shallot mix into a blender and blitz for about 20 seconds. |
| 11. | Add the 200g cold butter and keep blitzing. Strain, then put into an oven dish. |
| 12. | Cook in the oven for about 20 minutes until firm, then cool. |
| 13. | Once cooked, put the mixture in a bowl, season with flaky salt and mix, then put it in a piping bag. |
| 14. | Peel the walnuts as much as possible and put them in a blender with a little bit of the soaking water, some salt and pepper and a nice pinch of nutritional yeast. |
| 15. | Blend for a couple of minutes until it becomes creamy. |
| 16. | To serve, season the witloof with vinaigrette dressing. |
| 17. | Pipe the chicken liver parfait into the tart shells, then pipe on the walnut cream. |
| 18. | Sprinkle over a couple of pomegranate seeds and then the witloof. |
| 19. | Finish with gratings of pecorino on top. |
Recipes & food styling Grant Allen & Giada Grilli / Photography Tony Nyberg / Styling Fiona Lascelles
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