CHEF TOMMY PROSSER
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Chicken Liver & Calvados Parfait

11/9/2015

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Picture
Mise En Place.... "Everything in its place" before you start
Ingredients:

1 Medium Onion
1 Clove Garlic
1 Small Carrot
2 Field Mushroom
1 Pink Lady Apple

400 G Fresh Chicken livers
40 Ml Calvados
300 G + 50 G Butter (cooked quickly over a high heat for a beurre noisette and left to cool but still liquid)
Salt 
Pepper
Equipment:
Sharp Knife 
Chopping board
Frying Pan 
Blender
Serving containers
My tip:
You will have to clean the gall bladder (green sack from the chicken livers) without piercing it otherwise it will taint the flavour of your parfait

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    The How To... section will have recipes, handy cooking tips & dish ideas, inspired by what I eat, make & try. I invite your suggestions in and I will put my spin on the recipe and publish 

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  • About
    • Media
    • Consulting >
      • What is Hospitality Works
      • Hospitality Works
    • Live, Classes, events & Demos
  • Blog
    • Recipes
  • Gallery
  • Contact
  • Mr & Mrs P Nut Butters
    • Salted Peanut
    • Peanut & Almond
    • Peanut Almond & Cacao