Here’s Tim from The Tasty Ski Company with the next instalment of his blog. This time round, Tim’s making the most of his time at Heston Blumenthal’s Fat Duck restaurant, with a fancy recipe for a ‘Meat Fruit’.
‘Meat Fruit’ (serves 6)
This recipe is an absolute beauty and a real treat for Christmas. It takes a bit of time to prepare but is a real show stopper to show off to all your friends over the festive period. The only specialist piece of equipment you need are some small semi circular moulds to set the parfait. The recipe is an adaptation of Heston Blumenthal’s signature dish at his new restaurant called ‘Dinner’ in London. At The Tasty Ski Company we serve our Meat Fruits as a starter course in all of our chalets.
Parfait
100g shallots, sliced
3g garlic, sliced
15g sprigs of thyme
150g dry Madeira
225g ruby port
18g table salt
400g chicken livers
240g eggs
300g unsalted butter
Jelly
500g smooth orange juice
23g gelatine
20g sugar
Heat the oven to 100 degrees celcius.
Heat the madeira, port, brandy with the shallots and garlic in a pan until almost no liquid remains.
Meanwhile run the eggs (uncracked!) under the hot water tap and leave in the warm water. Melt the butter in a pan until it has just melted.
Place the reduction and chicken livers in a bowl and blend with a hand blender. While blending add the warm eggs then butter until everything is combined. Put the mix through a fine sieve then pour into a terrine mould. Cover the mould with cling film and place in the oven. Remove when theterrine is set but still has a bit of a wobble in the middle. Let cool then place in the fridge to set.
In the morning spoon the parfait into small semi-circular moulds until you have a perfect semi-circular shape. Put in the freezer to set until completely frozen. In the afternoon remove the semi-circular parfaits. Gently warm each flat side with a blow torch then push together to make a sphere.
Reduce the orange juice to about 250g. Meanwhile soak the gelatine in cold water. Strain out the water from the gelatine then combine with the orange juice until you have achieved a homogenous mix. Take the parfaits from the freezer and dunk them into the orange mix. Place in the fridge to let the gelatine mix set, then repeat the dunking procedure about 3 times until you have a nice even orange coat.
Just before serving gently push your thumb into the top of the parfait to achieve a nice fruity shape. Add a leaf to the top (at The Tasty Ski Company we use nice mandarin leaves) and serve with grilled bread.
MERRY CHRISTMAS EVERYONE!
