| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ainsley’s m, Ew | 2 | servings | |
INGREDIENTS
| 50 | g | Butter |
| 1 | Shallot | |
| 1 | ts | Ground coriander |
| 450 | g | Trimmed chicken livers; soaking in milk |
| 4 | tb | Brandy |
| 4 | tb | Double cream |
| 75 | g | Unsalted butter |
| Pink pepper corns; fresh dill sprigs | ||
| Crusty bread or melba toasts; to serve |
INSTRUCTIONS
FOR THE CLARIFIED SEAL 1 Melt the butter in a small frying pan. Finely chop the shallot and add to the pan with the coriander. Cook for a couple of minutes until softened. 2 Drain and roughly chop the livers and add to the pan with the brandy. Cook for a few minutes until the livers are cooked. Melt the butter for the seal in a small pan. Whizz the liver mix until smooth. With the motor running, drizzle in the cream and season. 3 Spoon the mixture into four small ramekins, smoothing over the surface. Pour over the melted butter, taking care to leave any sediment in the bottom of the pan. Decorate with pink pepper corns and dill sprigs, and chill until ready to serve. Converted by MC_Buster. Per serving: 522 Calories (kcal); 51g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 137mg Cholesterol; 212mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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