Heston Blumenthal has long been a wonderful chef – his restaurant, “The Fat Duck” at Bray, is one of only four in the UK to win three Michelin stars. In 2005 he was voted the World’s Number 1 Chef!
This is the best of starters, serve a thick spoonful on buttered brown toast with a sprinkle of fresh cut parsley and a glass of Chardonnay.
- 1 onion finely diced.
- 1 bunch fresh thyme tied (6-8 sprigs)
- 3 cups of port
- 1 cup brandy
- I/2 chicken stock cube
- 1lb chicken livers
- 4 eggs
- Salt and black pepper to taste
- 1lb salted butter.
- 9” terrine dish.
Heat oven to 350 f. Put the first 5 ingredients in a sauce pan, boil till reduced to c 1 cup of liquor. Discard the thyme. Reserve the liquor.
Warm the butter in a pan till it is liquid.
Liquidise the chicken livers with the reserved liquor, add the liquid butter blend, add the eggs blend and continue to liquidise for a further minute.
Taste and add a touch of salt and pepper if necessary.
Fill the terrine pot with the mixture – it will be very runny. Wrap the filled dish in tin foil. Place dish in a bain marie – a high sided roasting pan with very hot water well up the sides of the terrine.
Cook for 45 minutes, then check periodically to ensure it is just set at the edges, still slightly wobbly in the middle. Cool, covered in cling film or tin foil in the fridge for 12 hours.
Wonderful – it will keep for at least a week in the fridge.
( next time – Coq au Vin.)