Recipe by Dan Herbert | www.royalnorwichgolf.co.uk
Dan Herbert, head chef at The Stables at the Royal Norwich, has this tasty starter for us
6 egg yolks
300g of melted butter
1 cloves garlic
1 tbsp of Maldon sea salt
9 turns of black pepper
150ml of double cream
Preheat the oven to 150°C
Lay out three sheets of Cling Film, and press them together creating a firm sheet.
Use this to line a terrine mould.
Fine a deep baking tray, and sit the terrine mould in it.
Warm the butter until completely melted, but not boiling.
Whilst this melts, blend together the chicken livers, egg yolk, garlic, salt, pepper & port.
Add the butter as you blend, creating a smooth puree.
Once completely smooth, fold in the cream, and pass all the mixture through a fine sieve into a jug.
Pour the mixture into the lined terrine mould, and fold the cling film over the top. Use tin foil to cover the top of the mould.
Place the tray in the oven, and pour boiling water around the terrine creating a bain marie.
Cook for 40/50 mins, or until the terrine reaches 60°C
Once cooked, remove from the tray, and allow to cool. (don’t put this straight in the fridge, as the parfait will crack if cooled too quickly.)
Once cooled, transfer to the fridge to set properly.
In this dish, we take the parfait out of the mould, and whip it with a splash of cream, and finish it with pickled cranberries, crispy chicken skin, and black truffle.
However, it’s just as good sliced thickly and served with toast and chutney.