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For The Relish

From Country Living September 2015 UK.

Source and licence

From Country Living September 2015 UK, printed page 152, digitised by the Internet Archive: https://archive.org/details/Country_Living_September_2015_UK

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. 1 banana shallow finely chopped Vi tbsp sunflower oil 2 tbsp cider vinegar 1 Bramley apple, peeled, cored and diced pinch chilli flakes cornichons and slices of 4|_^toasted brioche, to serve To clarify the butter, melt it in a small pan set over a gentle heat.
  2. Pour the golden liquid through mushh or kitchen paper into ajug, leaving behind the milly white deposit iriThe base of the pan.
  3. Reserve 150ml of the clarified butter and set aside.
  4. @ Check over the chicken livers and reniove any sine\y bits.
  5. Melt 1 tbsp of the reserved clarified butter in a saute pan and cook the chicken livers over a medium heat for 4-5 minutes until just cooked through.
  6. Heat the brandy in a ladle over the hob until warm.
  7. Set alight with a match and carefully pour it over the chicken livers.
  8. (Keep the pan lid nearby for safefy.) Once the flames have subsided, remove the livers with a slotted spoon.
  9. ^ Put the livers in a food processor and blitz until smooth.
  10. With the motor running, slowly pour in the rest of the clarified butter from the jug until blended thoroughly.
  11. Add the cream.
  12. Push the mixture through a sieve using the back of a spoon to remove any sine\^ strands - it’s easier to do this in batches.
  13. Pour into six ramekins or one large dish and cover with the reserved clarified butter.
  14. Chill overnight.
  15. To make the apple relish, gently fiy the shallot in the oil for 5 minutes until softened.
  16. Add the vinegar and bubble for a minute, then stir in the diced apple and chilli.
  17. Cover and cook over a low heat for 5 minutes until softened the apple pieces should still have a little bite rather than be mushy.
  18. Serve the relish at room temperature with the parfait, crunchy cornichons and slices of toasted brioche.