Rose veal liver parfait

Serving size: 4
Preparation time: 5 minutes
Cooking time: 15 minutes

For the parfait:
300g of British rose veal liver
1 small chopped shallot
1 small bunch of fresh thyme
200ml of tawny port
50ml of calvados
150g of butter
2 blood oranges peeled and segmented
Pinch of ground cinnamon
Salt and ground white pepper to taste

For the puree:
200g of fresh rhubarb
100g of granulated sugar
75ml of white wine vinegar
1 shallot finely chopped
2 tablespoons of rapeseed oil
Salt to taste

Featured in:
April 2011

To make the parfait, place the port, calvados, cinnamon and thyme in a pan and let it gently reduce to one-third of the original size on a low heat.

Meanwhile peel and dice the rhubarb. Place the oil and the shallot in a pan and cook on medium for 3-4 minutes, add the rhubarb and cook for 2 minutes. Wet with the vinegar and add the sugar. Cook gently for 10 minutes, season with salt and blitz to puree.

Slice the veal livers and pan roast them for 2 minutes. Add the strained port reduction and pass in a blender; blend for 3 minutes, add the chilled and diced butter and blend for 1 minute.

Lay a terrine mould with clinging film, pour in the liver mix and bake at 120C until the temperature at the centre reaches 60C. Cool in an ice bath and refrigerate for 12 hours.

Slice the parfait and serve with the rhubarb puree and the orange segments.

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