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I chose to start with liver, a protein that has an old-fashioned connotation for many. With a few minor changes, liver can be elevated and transformed into a dish that contemporary restaurants find worthy of adding to their menus.
These croquettes are known for their perfectly crispy, golden exterior and rich, creamy filling made with tender, finely chopped chicken, breadcrumbs, and spices
Quenelle is a chef presentation and plating technique where a food preparation is molded into a small sausage or egg shaped dumpling for visual appeal.
This clever little starter from James Cochran combines classical fine dining with childhood nostalgia. Silky smooth chicken liver parfait is piped onto crisp sablé biscuits, with a set cherry purée in the centre. Most of the time required for this dish is hands-off, so you can get the majority of it made in advance and simply assemble the dish before serving.
Carre Pain d'Epices canapés with foie gras and a dot of orange marmalade…what else?!
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This clever little starter from James Cochran combines classical fine dining with childhood nostalgia. Silky smooth chicken liver parfait is piped onto crisp sablé biscuits, with a set cherry purée in the centre. Most of the time required for this dish is hands-off, so you can get the majority of it made in advance and simply assemble the dish before serving.
The classic favourite, Chicken Liver Pate, is given a lighter treatment in this smooth and airy mousse. Served on homemade Melba Toasts, and accompanied by a Red Onion Puree, these will be a popular addition to your party menu.
Discover the secrets behind this gourmet appetizer as I show you how to create the perfect chicken liver parfait in my latest video. Learn about the key ingr...
