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Shallot tatin with pan-fried chicken livers

11 September 2006

Ingredients

10 small shallots of even size
A little clarified butter
150ml dark chicken stock
Small sprig of thyme
Raspberry vinegar
1 measure Madeira
1 x 75mm x 3mm puff pastry disc
100ml trimmed chicken livers
A little oil
Mixed salad leaves
Raspberry vinaigrette
Salt and pepper

Method

Roast shallots in their skins on a bed of rock salt until tender. Peel and caramelise them in clarified butter. Remove shallots from pan and deglaze with Madeira and vinegar. Reduce to a glaze add the stock continue to reduce by two-thirds and strain.

Arrange the shallots in a 75mm teflon-coated tin. Half-cover with reduced stock. Season and cover with the pastry. Bake for 10 minutes at 170°C in a convection oven.

Pan-fry the livers season and brush with vinaigrette. Dress salad leaves and arrange in the middle of a plate.

Turn out the tatin on to them and spoon the livers round the outside of the plate.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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