8oz chicken livers 3 crusts of bread an onion chopped two cloves of garlic ; 1tsp salt ; 1tsp white pepper ; a cup of red wine ; a measure of cointreau and a slug of double cream 6oz butter ; two sprigs of thyme or a pinch of dried thyme and a bayleaf. Cook all in a large pan until the livers show no pink and the crusts are broken up reducing the liquid bt half Blitz and pack into a lined terrine . If you want to do the aspic work then dont line the terrine but arrange the garnish in the bottom of the terrine then gently add the just gelling aspic and chill in the deep freeze for a minute or two , then put in the mixture to refridgerate for a couple of days to allow the flavours to develop. Dip in hot water for a little while depending on the thickness of the terrine just to loosen the aspic a little--not too long now or the aspic work will melt.
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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