Chicken liver parfait (Starter)
Tablespoons sweet sherry 2
Pints double cream 1 1/2
Chicken livers, trimmed 900gm
Egg yolks 8
Teaspoon nutmeg, grated 1
Salt and pepper
Step I Bring cream to simmering point. Puree all other ingredients.
Step II Slowly pour in the cream, and pass through a fine chinois or sieve. Cook in a Bain Marie, in a suitable container, greased and cling filmed, for 35-40 minutes at 1800c or 3500f or gas mark 4.
Step III Chill, keeping tightly wrapped, to avoid oxidisation.
Step IV Cut only as necessary; using a hot, wet, thin-bladed sharp knife, to get a clear-cut edge. Re-wrap immediately after cutting.
Step V Serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.
Honey teriyaki grilled salmon fillet (Main)
Salmon (Fillet) 3 pcs (amounting to 175 Gms)
Teriyaki Sauce 1 tbl spoon
Honey 2 tbl spoon
Mirin 1 tbl spoon
Garlic 1 teaspoon
Sesame Oil 1 teaspoon
Step I Marinate the fish with the teriyaki sauce, honey, mirin and garlic. Add some sesame oil. Let it marinate for 10 mins.
Step II Put pieces of marinated fish on griller and grill to perfection.
Chocolate Éclairs, coffee éclairs (Dessert)
2 ounces butter
1/4 pint water
2 1/2 ounces flour
1 pinch salt
Melt the butter in a saucepan, then add the water and bring to the boil.
Remove from the heat and quickly add the sifted flour and salt and beat well.
Heat again until the mixture leaves the side of the pan.
Allow the mixture to cool for a few moments before adding the first egg.
Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
Force out 1/2 inches of mixture on a lightly greased tray.
Bake in a moderate over (350F) for 35-40 minutes.
Ice with chocolate icing when cold, and fill with whipped cream.