Head chef of the Chequers, Geoff Mastroberardino, shares his recipe for chicken liver parfait terrine
Head chef Geoff Mastroberardino worked originally in Cheshunt, but moved to Essex and has been working at the Chequers for more than five years. This year the Chequers celebrates its bicentenary, as there’s been a pub on the site for 200 years. This starter will be on the special celebration lunch menu. ‘It’s a really popular dish and easy to prepare,’ says Geoff. GEaoff has been in the industry for more than 20 years and it’s the love of creating dishes for diners to enjoy which keeps him at the stoves. “I still get a buzz out of simply making food which people like,’ adds Geoff. Here he shares his recipe for that popular starter.
Ingredients (Serves 10)
For the shallot reduction
6 shallots (peeled and sliced)
50ml of brandy
50ml of port
50ml of masala
50ml of red wine
200g of white sugar
For the liver
1 small tub of fresh chicken livers
300g of unsalted butter (melted)
227ml of double cream
Salt
Pepper
Method
For the reduction, place the shallots in a hot frying pan. Brown off slightly then add all the alcohol and sugar and reduce down until you have a marmalade texture.
For the terrine, blitz the chicken livers in a food processor, then add the melted butter and the reduction. When smooth, slowly add the double cream. Pass through a fine strainer or sieve and then add salt and pepper to taste. Line a greased terrine mould with cling film and place the mixture into the mould. Cover with tin foil, place in a deep baking tray, add water to the tray and place into a pre heated oven at 150C. Bake for 50 minutes. To make sure it is cooked, place a knife into the parfait – if it comes out clean it is ready. Cool down and then place into a fridge.
Get the Taste
The Chequers, Matching Green, Harlow CM17 0PZ, 01279 731276, www.thechequersmatchinggreen.co.uk
