Chicken Liver Parfait with Sauterne Jelly and Bay leaves. Gifted in Kilner Jars.
Easy to make and delicious to gift. This light and buttery Parfait goes particularly well with Stirring Stuff’s Spiced Vanilla Apricots. It will freeze well without the Sauterne jelly which can be added when the parfait is defrosted before serving. Serve as a first course with fresh brioche or melba toast . You can also serve it as a canapé or fireside nibble, in which case make the Sauternes jelly in a flat dish by itself rather than on top of the Parfait. This way you can finely chop the jelly to add to the top of your canapé. Continue reading
Chicken cooked in a rich sauce of sherry, sherry vinegar and rosemary.
The Sherry and sherry vinegar used in this recipe add a warm complex slightly piquant flavour. Use a good Manzanilla dry aged sherry, or a Tio Pepe, and the best sherry vinegar that you can find. The addition of Rosemary adds depth and a wintery note to the dish.
Like many casseroles it is best made in advance to allow the sherry vinegar to mellow and the complex flavours to develop. Instructions are given in full below. Continue reading
Seared scallops served with an orange sauce and steamed samphire.
This simple reduction sauce is naturally bursting with flavour and with colour. It is easy to make and is extremely effective and versatile. The recipes below outline how to serve this delicious sauce with seared Scallops and with Asparagus. I also outline further ideas for its use at the bottom of the page.
The sauce is best made at least a few hours before it is needed to allow the saffron to impart its full flavour and colour. It could also be made the day before and stored in the fridge. Reheating instructions are provided. Continue reading