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My Kitchen Rules NZ

TV ONE

Ep21 Steve and Maura - Chicken Liver Parfait with a Brown Butter Crumb


Check out Steve and Maura's Chicken Liver Parfait with a Brown Butter Crumb recipe from TV ONE's My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 8

 

Ingredients

Plum Jelly

  • 500ml pureed canned plums
  • 1 tsp/2g agar agar 

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1/2 cup caster sugar 
  • 1 tsp. olive oil
  • 2 shallots 
  • 2 rashers bacon, finely chopped
  • 2 sprigs thyme, chopped
  • 3 garlic cloves 
  • 500g chicken liver 
  • 50ml red wine
  • 50ml brandy 
  • 50ml Madeira
  • 375g Mainland butter, softened 
  • 2 Tbsp. cream
  • Taste Salt and white pepper 
  • Micro greens

Burnt Butter Crumb

  • 90g Mainland butter
  • 105g wholemeal flour
  • 105g plain flour
  • 75g Mainland butter (second measure)
  • 50g Brown sugar
  • 1/2 tsp. Salt

 

 

 

Method

  1. For the plum jelly, blend plums with some juice to create puree 600ml of puree. Add to a saucepan and add gelatin to swell. Gently heat the pan to dissolve gelatin, but don’t boil. Pour into a plastic container lines with glad wrap, 1.2 cm deep. Cut into 1cm by 1.2 cm cubes.
  2. Combine balsamic and sugar in a small saucepan. Dissolve by stirring and bringing to a simmer, then reduce by half. Put in a squeeze bottle and chill.
  3. For the parfait, in a saucepan add oil, shallots, thyme, bacon and garlic on a low heat and sweat until translucent. Increase heat and add livers, sauté to light brown. Add the brandy and madeira to deglaze the pan. Slowly add butter and cream. Remove from heat and pour into the food processor. Season with salt and pepper. Pass through a sieve, and place in 2 containers in the fridge.
  4. Pre-heat oven to 200C. 
  5. Simmer 90g butter in a saucepan till golden. Place the hot butter, two flours and second measure of butter in the saucepan and mix. Add brown sugar last. Spread out on a baking tray 1 cm thick. Every 5 minutes toss and crumb till golden brown this will take approx. 20 minutes. 

 

This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.  


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