His secret, relaxing New Year’s eve, if you’re cooking, is the same for any leisurely dinner: all of its related planning. This may sound a bit dull, but even my original plane chef must accept it, which is true. If you can spend your weekends or weeks preparing food, you’ll always have a treasure removed from your fridge or freezer when your friends come to you.
There’s no better proof than today’s luxury silky chicken liver sauce. I had taken these things to the isle of wight for half a month, and had gone to mal in the north even while on holiday. For such a simple thing, it is very versatile and can be as the most delicate and complex starter (with a kind of chicory salad), also can be used as a less formal lunch crowd at the table. It also freezes well, which means you can get ready for it in advance; Or just double the amount and freeze half, and another party later.
Chicken liver and papaya pie
You can leave the bacon outside if you like, or you’ll follow the recipe strictly. It will remain for up to 10 days, although it will not last for long. Serve with savory bread and salted vegetables or salads with olive oil and sherry. Supply six to eight.
500 grams chicken liver
8 slices of bacon bacon
500g softened butter sea
Salt and fresh black pepper
8 shallots, peeled and chopped
3 cloves of garlic, peeled, chopped
1 thyme lobule, peeled
2 pieces of fresh bay leaves
2 tablespoons brandy
2 tablespoons 1 mouth
T (or red currant) jelly
Cut and discard the white membrane of the liver. Cut and discard the bacon, cut into 3 cm long strips. Gently in a small pan to melt 75 g butter, then remove any bubbles, and through a fine screen (ideally lining muslin), to remove all the solid: you have now clarified butter.
Generously nourishing the liver. Place a large, heavy frying pan over a high heat until it absorbs heat. Add a small piece (i.e. 10-15 g) of butter, then fry the liver three times each time for 40 to 50 seconds, until the outside caramelized and tinted, but the inside is still pink. Cue the food processor, then repeat with the rest of the liver, making sure you return the pan to the heat of smoking and add the butter knob between batches.
Once all the liver is cooked, melt the other butter in the same pot and fry the bacon strips until the fat turns to cheese and is cooked. Put bacon in the food processor.
Add another piece of butter to the pan and fry the scallions lightly for 5 minutes with medium heat, then season generously. Add the garlic, thyme and bay leaves into the onion and fry for another 5 minutes. The onion should be soft and translucent. Pour it on the ground and simmer, stirring the pot, and then putting the food into the food processor.
Add ports, jelly and other softened butter to the food processor bowl and then swoops until you have a very smooth spot. Check the seasonings and adjust them as needed, then move to the bowl. Pour in the clarified butter, then refrigerate for at least four hours to cool and set. Go with toast (which is my first choice) and green salad. Or, put the cooled pie in a frozen container, cover and freeze: keep for months.
And for the rest of the week
I like to use the qu j jelly in my pie, because then I know I’ll leave some chopping boards. I also bought a lot of striped bacon from a butcher: the fridge stocked with pancakes and maple syrup – they were a must-have for our Christmas holiday brunch – and frozen well. If you have any excess ports, use some ports and orange jelly, they are light, very good. Finally, raw chicken liver can be well frozen, so buy a lot and freeze fast, healthy January salad, leaves bitter, delicious.