- Parfait
- Parfait
- 500g lambs liver
- 500g butter
- 1 egg
- 1 egg yolk
- 2 shallots
- 2 sprigs thyme
- 1 garlic clove
- Salt
- 4-spice
- ½ bottle port
- ½ bottle Madeira
- Rose Geranium Gel
- 500g mineral water
- 150g sugar
- 100g rose geranium leaves
- 7.5g agar
- Sorreen slices (1 loaf)
- Sorreen crumbs (1 loaf)
- To serve
- 2 finger limes
- 24 tiny rose geranium leaves
- 150g glacial (ice lettuce)
- 1 punnet red amarynth cress
Lamb Liver Parfait
Marcus McGuinness
2nd March 2012
Lamb Liver Parfait
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Lamb Liver Parfait recipe below as tried and tested by our professional chefs. Lamb Liver ParfaitSweat the shallots, garlic and thyme. Add a pinch of salt.Add the Madeira. Reduce ...
Ingredients
Method
Lamb Liver Parfait
Sweat the shallots, garlic and thyme. Add a pinch of salt.
Add the Madeira. Reduce to a glaze.
Add the Port. Reduce to a glaze.
Add the butter and take off the heat.
Add the chopped lambs liver. Leave to warm through.
Blitz in a thermomixer until smooth.
Add 4-spice, the egg and the egg yolk and blitz again.
Cook in the thermomix at 60°c for 12 minutes.
Pass into paco jet and freeze in the blast chiller (alternatively if time is short, freeze with liquid nitrogen)
Rose Geranium Gel
Infuse in water the geranium and sugar. Bring to 60° and keep for 12 hours.
Pass through a chinoise.
Bring to the boil, add the agar, and set in the blast chiller.
Blitz in a vita-prep until smooth.
Soreen crumb
Break the soreen loaf into small piece.
De-hydrate at 90°c for 2-3 hours – or until dry and crispy.
Soreen slices
Freeze the soreen loaf until solid.
Slice on a meat slicer.
De-hydrate at 90°c for 1-2 hours or until crispy.
Finger lime / Lemon caviar
Remove the pearls of the fruit. Set aside.
Ice lettuce / red amarynth / rose geranium leaves / salad
Pick all the salad. Wash in iced water.
Spin in a salad spinner.
Dry on paper and set aside.
To serve
Turn the lamb liver parfait in the paco jet.
Spoon geranium gel on the plate.
Quenelle of parfait.
Garnish with soreen slices, crumb, lemon caviar and salad.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
