Jacques Reymond OAM Delice of Chicken Liver

This dish is one of the best sources of protein you can enjoy!

Jacques Reymond has shared this recipe created for exalte, and we know you will love it!  He says "This dish is similar to a chicken liver paté but more subtle, smooth, silky and flavoursome.  It is very healthy and easy to prepare, and can be served cold and spread on crispy toast or warm with:

• a tomato based sauce;
• a white sauce;
• a mushroom sauce;
• or even better a crustacean sauce and prawns.

Ingredients:

You will need 6 ramequin dishes.

150g of clean chicken livers
1 garlic clove diced
2 whole eggs
2 egg yolk
75 mls of cream
150 mls of milk
3tbsp of parsley leaves
A dash of cognac 
To season: Salt, nutmeg, paprika, cayenne pepper or espelette pepper
Butter for the ramequins
 

Method:

Preheat oven to 160C.

Place milk and cream together in a pot and bring to simmering point, then allow to cool down to room temperature.

Clean thoroughly the livers. Put livers, garlic and parsley in the small bowl of a food processor and process for for a few second till soft. Add eggs, the yolks, along with the salt and spices, and process until very smooth. Add the milk and cream mixture, and process for a few seconds.

Strain the mixture through a medium thickness size strainer and reserve.
Butter well each ramequin and poor liver mixture in ramequins three quarters full.
Sit the ramequins in a bain-marie dish, adding some hot water to half of the level of the ramequins and cook in the oven at 160 degree celsius for 18 minutes, or until firm on touching the top of the delices.

Remove the delices from the water bath and let them cool down.  Keep in refrigerator, to serve cold straight from the refrigerator.
To reheat, place in a water bath with hot water and reheat in the oven till warm . Un-mould the delices, and serve with a sauce of your choice.