Mark Greenaway recipe: Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille
As this is number 20, I decided to share something extra special. My Chicken and Potato Pressé, Pickled Plums, Liver Parfait, Bread Tuille is currently on the menu at Restaurant Mark Greenaway and it is fast becoming a firm favourite.
As with all of my dishes, there are a few elements to put together. If trying this at home then don’t feel that you have to try every element, you can pick and choose. The pressé alone makes a wonderful starter. Whether you cook this dish in its entirety or just part of it, please tweet me a photo @markgreenaway. It is always exciting to see my dishes being cooked in kitchens across Edinburgh! The best photo will win a prize.
Serves 4
Chicken and Potato Pressé
Ingredients:
6 chicken legs
6 sprigs thyme, picked and finely chopped
1kg duck fat
5 Maris Piper potatoes
Salt
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Hide AdYou need two specific oven trays for this: 1 casserole tray to confit the chicken legs and 1 tray with 1 inch sides to make the terrine. Both dishes need to be ovenproof.
Method
Melt the duck fat and season the chicken legs with salt and chopped thyme
Place the chicken legs into the casserole dish and pour over the duck fat
Place in the oven at 120C and cook for 3 hours until the meat is meltingly soft
Drain the chicken legs
Once slightly cooled pick all of the meat and discard skin and bones
Peel and slice the potatoes as thinly as you can
Layer the potatoes and the confit chicken in the tray, 3 layers of potatoes for every layer of chicken, making sure you season each layer with a little salt
Bake at 185C for 50 minutes or until the potatoes are nice and soft
Take out of the oven and lay greaseproof paper over the top, press the mixture down with a tray of equal size and chill overnight
Pickled plums
Ingredients:
200g damsons (de-stoned)
150g caster sugar
Star anise
150ml water
150ml red wine vinegar
Method
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Hide AdPlace the sugar in a non-stick pan and heat until it melts to a caramel
Add the star anise
Add the water
Add the vinegar
When the pickling liquor is still boiling hot, pour it over the damsons
Bread Tuille
Ingredients:
4 slices of white bread, crusts removed
50g clarified butter
Method
In a pasta machine pass the bread through each size setting twice until you reach the last setting
Cut each slice of bread into 2 rectangles
Lightly brush with clarified butter and wrap around a metal pipe lined with greaseproof paper (we buy our pipes from B&Q)
Deep fry in 180C oil until golden and crispy
Slide the bread off the pipe and allow to cool
Chicken Liver Parfait
Ingredients:
250g chicken livers
1 shallot, peeled and finely chopped
75g butter
2 measures brandy
125ml double cream
Method
Ask the butcher to fully prepare your chicken livers making sure they remove all of the sinew
Cut the livers in half
Melt the butter in a frying pan over a medium heat
Add the shallot and sweat gently
Turn up the heat, add the livers and sear for a couple of minutes until browned on the outside but pink inside
Add the brandy be careful as this will flame
Add the cream
Blend in a food processor until the mix is smooth and lump free
Season with salt to taste
Pour into a small bowl
Press cling film onto the mix and chill for 1 hour
To assemble the dish
Slice the terrine and place into the centre of your plate
Place the parfait into a piping bag and pipe into the bread tubes
Scatter the pickled damsons around the dish
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Hide AdMark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street and Bistro Moderne in Stockbridge.
Twitter: @markgreenaway/ @bistromoderne