Parfait Recipe - Great British Chefs

Starter
medium
4
60 minutes

PT1H

This is a classic parfait recipe using foie gras, chicken livers and other rich ingredients. The presentation of this dish is key, and if you follow Paul Ainsworth's approach, your dinner party guests are sure to be wowed.

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Ingredients

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Metric

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200g of foie gras
200g of chicken livers
125g of butter
2 eggs
1 egg yolk
1 cucumber
1 cauliflower
5 shallots
10 pickled onions
salt
pepper
1 dash of brandy
1 tsp ground turmeric
550ml of white wine vinegar
300g of caster sugar
25g of English mustard
12g of turmeric
200ml of malt vinegar
1 tsp cornflour

To plate

olive oil
20ml of vinegar
1 sourdough bread

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Parisian scoop / melon baller
Blender

Method

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To make the parfait, put the foie gras, livers, butter and eggs in four separate bowls and cover with cling film then put in a warm place, except the eggs

200g of foie gras
200g of chicken livers
125g of butter
2 eggs
1 egg yolk

When all ingredients are soft, add all the ingredients except the butter to a blender, gently blend and slowly add the butter

Season with salt, pepper and a touch of brandy. Pass through a fine sieve then distribute into your serving dishes

salt
pepper
1 dash of brandy

Bake at 90˚C for 8-10 minutes, always checking. Cook until almost firm but still with a touch of give. Leave in the fridge to set

Cut 2/3 of the cauliflower into florets. Bring a pan of water to the boil and add 1tsp of ground turmeric. Cook the florets till soft then refresh in ice water, peel and chop the cucumber, put these to side with the pickled onions

In a pan add 550ml white wine vinegar, 300g caster sugar, 25g english mustard, 12g turmeric, 200g malt vinegar and reduce to a sticky consistency then add 1 tsp of cornflower

550ml of white wine vinegar
300g of caster sugar
25g of English mustard
12g of turmeric
200ml of malt vinegar
1 tsp cornflour

Add the cauliflower, cucumber and onions into a blender with the reduction and blitz then pass

10 pickled onions

Use a parisenne baller for the cucumber, take the rest of the cauliflower onto very small florets and blanch

Cut the shallots into rings then pop out individual reals and blanch

5 shallots

Add the three ingredients into a bowl, dress with a little olive oil and vinegar arrange on the parfait then dot the puree with a little olive oil and vinegar arrange on the parfait then dot the puree in and around. Serve with toasted sourdough

olive oil
20ml of vinegar
1 sourdough bread

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Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.