<\/a>
\n<\/strong><\/p>\nMakes 30<\/p>\n
2-3 heads of chicory (3 to be safe)<\/p>\n
200g Gorgonzola, roughly chopped<\/p>\n
A handful of dried cranberries, roughly chopped<\/p>\n
A handful of walnuts, roughly chopped<\/p>\n
Truffle oil<\/p>\n
Wash and dry the chicory, and break apart carefully, saving the larger leaves for a salad (they will probably be too big for canapes). Trim the bottoms of the longer leaves and arrange on a plate. Add a few bits of Gorgonzola, cranberries and chopped walnut. You can do all this ahead, then just drizzle with a little truffle oil before serving.<\/p>\n
Chicken liver parfait on crostini with pomegranate<\/strong><\/p>\nMakes plenty (the parfait will keep and be of much use over Christmas)<\/p>\n
1.2kg of chicken livers, washed, trimmed, and roughly chopped<\/p>\n
450g unsalted butter<\/p>\n
2 cloves of garlic, peeled and thinly sliced<\/p>\n
100ml brandy<\/p>\n
2 teaspoons of fresh thyme, finely chopped<\/p>\n
Pomegranate seeds<\/p>\n
A French stick style baguette (as thin as possible)<\/p>\n
Melt 250g of the butter in a large saucepan over a low heat. When completely melted, add the garlic and thyme leaves and gently poach in the butter until the garlic is starting to colour at the edges. Add the chicken livers, season with salt and pepper, and continue to poach for 15 minutes, stirring occasionally.<\/p>\n
Turn up the heat to high and add the brandy. Carefully set fire to the pan with a match and burn off the alcohol (don’t be alarmed by the longevity of the fire – it will die eventually (just keep tea towels, children and pets away)).<\/p>\n
Once the flames have died down blend the livers in a food processor or with a hand blender. Failing these you can make a coarser pate by beating the livers with a wooden spoon.<\/p>\n
Transfer to a bowl or posh parfait jar and leave to cool. Meanwhile, melt the remaining butter until the milk solids separate to the bottom. Pour the clarified butter onto the parfait and leave in the fridge to set. Will keep for a week.<\/p>\n
When you’re ready to devour this heart-stopping concoction, slice the baguette and pop under the grill for a couple of minutes. Slather on a teaspoon of parfait (or quenelle if feeling poncy) and garnish with pomegranate seeds.<\/p>\n
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