Liver Parfait à la Raymond Blanc (sous vide technology and oven)

Liver Parfait à la Raymond Blanc (sous vide technology and oven)

Category: Cold meals and snacks

Kitchen: french

Ingredients
Chicken liver	450-500 g.
Milk with water 50/50 for soaking the liver	0,5 l
Chicken eggs	5 pieces.
Butter melted in parfait	200 BC
Softened butter with spices for sealing and serving (optional, see Note)	100-150 g.
Madeira + red port	100 g each
Cognac	50 g
Shallot	2 pcs.
Garlic	1 clove
Thyme (can be dried)	1 branch
Ground black pepper	2 pinches
Salt	2 tsp

Cooking method

• Clean the liver from the ducts and soak for about an hour, then rinse.
• Alcohol with chopped onions and garlic, thyme, boil 1/3 over high heat.
• 
• Remove thyme, sauce with liver, pepper, salt, puree until smooth with a blender.
• 
• Add eggs to a blender one at a time.
• In his recipe, he gives just such a recommendation. Although in the video you can see how Blanc famously whips everything at once. Well, what can you take from the author?

• Then - slowly or in parts, melted and cooled butter. Slowly, so as not to stratify like in mayonnaise (recommendation of the author, RB).
• 
• Strain through a sieve to remove unpurified onion fractions and liver films.
• 
• You don't need to filter, but! Raymond Blanc will come and look at you reproachfully, and the consistency of the finished parfait will not turn out smooth and melting like cream, but it's worth it!
• Actually, that's it! Then either bake in a form in a water bath in the oven, or - sous-vide!
• This time I had the purest experiment, I decided to feast on it. About the oven - below!
• Keeping in mind the complexities of evacuating liquid products, and the workpiece under the parfait is exactly liquid, I cut off a decent piece from the roll for the package, about twice as much as needed in volume. The result pleased me, the packer pumped out the air, and the liquid had not yet crawled to the top ~ 3 cm, when the sealing began.
• I sewed in Shteba on heating at 65 gr. FROM.
• She put the package on a steamer stand so that it would not lie on the bottom, where the heating "sausage", pressed it down with a grate as a load on top, so that it would not rock at all.
• 
• Focusing on the thickness of the bag, I set it for 1.5 hours, but really got it out after 2 hours, since I left the house, and t managed to drop to 61 grams. FROM.
• Immediately dipped into cold running water,
• 
• And then I also added a frozen refrigeration element to cool it faster.
• The unopened package lay in the refrigerator for more than a day.
• Then, having estimated the total amount, I vacuumized half of the parfait and put it in the freezer (again an experiment: will survive / will not survive). And I squeezed the other half into a ceramic cup from Shtebov, from where I now spread it on fresh bread for the second day in a row.
• 
• Now oven cooking method.
• It is necessary to prepare a baking dish, narrow, long, such as bread or for a cake-brick. Line the bottom of the mold with a tape of paper sticking out over the ends of the mold so that, if necessary, the parfait can be pulled out of the mold by these ends without damaging it. Check out the video in the note, it is clear there if the text is not clear.
• For a water bath, you will also need a deep baking sheet or a large baking dish / baking tray, into which, at least somehow, for example, diagonally, a narrow form with parfait will become. The condition is as follows: The parfait mold must be 2/3 submerged in water. Pour the strained mixture for the parfait into a lined mold and place the cut out piece of paper on top - according to the size of the mold, so that the parfait does not get windy and oxidized from above.
• So, preheated to 130 gr.Put the parfait in a baking sheet from the oven and pour boiling water into the baking sheet. All this happiness is loosely covered with foil perforated in several places, so that the top of the parfait does not dry out.
• We bake without any convection on the classic top + bottom for exactly 40 minutes. This is the time it takes for the parfait to reach readiness inside t, namely 65 g. FROM.
• If your oven is lying, check t with a feeler gauge.
• Blanc himself believes that 70 gr. - this is a ceiling, which, however, should not be aimed at, since the ideal parfait is ready at 65.
• After baking, remove the parfait from the water bath and let it cool in the form to room temperature, then cool it in the refrigerator for several hours, preferably overnight.
• To seal with fragrant oil, remove the parfait from the mold, separating the edges with a hot knife, you can also immerse the mold in hot water, pull out by the edges of the paper.
• In general, we take out our parfait with trembling hands onto a cutting board of the appropriate size, and the butter is already waiting for us. A hot knife can be used to smooth out the surface of the parfait if there are any flaws. Cover the top of the parfait with a layer of oil and turn this oil downwards onto a flat dish in which you will serve. How to flip? Cover the parfait with this dish, take it under the cutting board with one hand, hold the dish on top with the other hand, and now quickly turn it over, on the hand that held the dish. That is, the bottom has changed places with the top. Probably confused you ... Such a simple and easy operation, but scribbling! .. If anyone does not understand, do not hesitate, ask.
• Turned over, ugh! Now we coat all the other edges with oil, without paper, of course.
• As it was smeared, we return it to the refrigerator for a day, let it "mature".
• If you make such a log, they will look at you as a goddess, uh-huh, who works any miracles.
• Now about how I served the "bar".
• There is always little space in the fridge, and it turned out to be a luxury that I could not afford to set aside an entire shelf for a dish with parfait in the presence of some more holiday dishes. Therefore, I decided to keep in the form, and serve on a wooden board, since the dishes of the desired shape were not found.
• I did not pull out the parfait by the edges of the paper, but covered the form with a board and turned the parfait on it, having previously separated the edges from the form with a hot knife.
• I quickly washed the mold I took out the parfait.
• She removed the paper from the parfait, where it was necessary to trim the sides with a knife, quickly coated it with oil from all accessible edges. I covered it with cling film, gently leveling it so that there were no bubbles. She put the uniform on the smeared parfait, turned it over again with the board. Now the parfait lay smeared in the same form, it remains to remove the paper sheet from its top and seal the last side with oil. The edges of the film covered the top. And so my parfait was safely preserved in shape before serving without any risk of damage. It was easy to file, just remove the film, and cut it with a hot knife - beauty!

Note

Well, what can I say, Blanc would not be ashamed of me ... I also performed the "bar in butter" perfectly, and did not disappoint him with a sous-look: the ideal degree of readiness, the consistency of the cream, the delicate taste and color!

By the way about the "bar", more precisely about its shell. It is made from flavored butter: mix softened butter with crushed thyme, pepper, cinnamon, zest. You will get such a fragrant oily shell, which, not only will not let the parfait wind up and lose its beautiful pink color, but also will bring any guests at the festive table to swoon with its beauty, - the cut turns out to be mama dear!

Now about the deviations from the canon, but only this time, and then out of forgetfulness, because I did not peep into my notebook.
This time (and I prepared this parfait twice already) I did not soak the liver, and as a result, it was "heard" much more. IMHO, better soak.
As you can see from the photographs, I got distracted while boiling the sauce and got a glazed onion.

So don't yawn, it boils over quickly.
I ran out of Madera, added Marsala. Cognac can be replaced with brandy, whiskey.
Then I finally became insolent and began to cheat, fortunately, without harm to the parfait.
In general, I dissolved the butter in the "sauce" while it was hot.

The liver was mashed with eggs, but at a time, and not in 5 stages (by the number of eggs),

and I took 3 eggs instead of 5, which led to a "weaker" consistency of the parfait (it is not critical for taste and spreading, but bar would not keep the shape, would float), the eggs are still fastened.
And then all the butter and sauce immediately (oh, horror!) Poured into the liver puree, but I was lucky, the mass did not stratify.

Yes! I confess to a very important digression from the point of view of the French, because, by the way, the recipe is a la, and not from RB. In short, I don't report the oil in the parfait itself as much as 100 g !!! According to the recipe, 300 must be thrown in, and even for a coating of 150 g. After simple calculations, my body resisted and could not take the barrier over 200 g. And so it happened - a diet version of the original recipe (in this place, of course, a hysterical laugh)!

Link to the author's preparation of parfait:

Pates are my weakness! The consistency of the parfait is generally amazing! So bookmark!
I completely agree about the oil!

Once I watched a program in which Pozdner was preparing mashed potatoes according to a French recipe, so he put so much butter on 500 g of potatoes, almost 200 g!

Thank you, great exclusive recipe!

[Nata]

Nata, I liked the recipe, I'll take it myself! Thank you

Added Friday 22 Jul 2016 07:30

Cherkani about baking, or steaming, can I have it? Soo-vid, did not take root in any way

[Nata]

Nata, thanks for such a treat. There is a recipe for sous vide pate. No way. We must try two options)))

[Nata]

Nata, I really liked the recipe, but when laziness lets you go, maybe give you an option with baking in the oven? I would like to try to make it with a block I think it will be delicious ...

[Nata]

Nata, thanks for the interesting and very detailed recipe! I haven't cooked a pate sous vide yet, I need to fix it! Interested in the "bar in oil". It seems that I understood what and how, but I would like to see it more clearly ... maybe there is a reference

[Nata]

Nata, I think that to simplify the sealing of the liquid in the bag, you can put this liquid in a container and already vacuum it in it. I liked the recipe very much. I'll have to cook. I love pate.

[Arka]

Arka, what an interesting recipe))
Only I don't like the liver, but my husband does))

[Nata]

Oops girls, thanks for your interest in the recipe!
Yes Yes! I will add everything, maybe in an hour, or maybe at night, how it goes
And I'll give you the link when I find the very program where Blanc did this parfait. Unfortunately, you have to rummage around, since a search by name gives nothing. The recipe is safely hidden by the TV people!
I hug everyone and thank you again, I'll be back later

Added Friday, Jul 22, 2016 3:21 PM

Aaaaaaaa I can't uuuuu!
Now searching has become even more fun, because on the first pages of my own recipe, the search engine gives

Added Friday 22 Jul 2016 03:49 PM

The link to the author's preparation of the parfait is already in the note.
I will comment later.

Added Friday 22 Jul 2016 05:50 PM

All! Finished adding and editing! : -
Now you can ask what I wrote there so incomprehensible

Added Friday, Jul 22, 2016 7:14 PM

Nata, I think that to simplify the sealing of the liquid in the bag, you can put this liquid in a container and already vacuum it in it.

So after all, I have no containers

Nata, thanks a lot for the video

[Nata]

Natachka, thanks for the reference! Now everything has become clear and very clear (I'm talking about a "bar in oil"). I will cook unambiguously, because I cook a very tasty puffed pate according to a similar recipe, but instead of eggs I use only yolks, only 50 g of butter, and a little flour. And the way I have, too, in a water bath in the oven. Now I'll try and sous-vid

Cook, girls! The block really looks amazing.
Thanks for stopping by!

Added Friday 22 Jul 2016 8:55 pm

Natochka, the recipe conquered yesterday, looking at night! Conquered so much that the parfait is already in the oven!

[Irina]

Irina, I know what you mean! When I saw him, I could not sleep until I dug up the exact proportions of the ingredients, because in the video there is only a way.I found it on the Air Force, on the contrary, there was a recipe, but there were no videos or photos. Doubted until I did. He has a divine and very rich taste! Although fans of too simple tastes may not like it, I mean those who are used to liver / carrot / butter pate.

It's getting cold already in the fridge! Brought clearly to 65 degrees. I'd like to try it. But I decided to withstand the technology!

Praaalna! It should cool down well before handling the oil.

[Nata]

So after all, I have no containers

Nata, I did not mean vacuum containers, but just some form, tray, etc.

When I saw him, I could not sleep,

well ojila means
captivated the light with the recipe! wonderful and great! Bravo
I do not know if I repeat or not. but tempts ...

sorry, I know that the pig, but the blanks are finished

Irisha, thank you for your kind words!
I didn't sleep 2 years ago because of this. Now I would have passed out without blinking Accumulated ...

a sausage waiting for you, unlike me, I lost hope
And who do you call this light, huh ?!

Added on Tuesday 26 Jul 2016 11:06 pm

It's getting cold already in the fridge! Brought clearly to 65 degrees. I'd like to try it. But I decided to withstand the technology!

So what kind of person is this? As she left to cool, she still doesn’t ... Or she’s rubbing so hard that she can’t come off ... Or she didn’t like it and sulk at me that I dragged her into this adventure ... Or maybe something didn’t work out .. So what should I think now?

I think this recipe can be made in sauces immediately in jars, with screw caps, for canning. Pour into 200 gram cans, tighten the lids and savor. And don't bother with packages. Will have to try when it gets cold for so many calories)

[Foam]

Foam, so I talked about that ...

Or you can even do it in your own Shtebovski pots, using the oven method - in a water bath

[Arka]

Arka, what an interesting recipe))
Only I don't like the liver, but my husband does))

It's so easy! You need to take not chicken, but pork liver (preferably fresh, not frozen - without greens and stains), onions, milk / cream, a little sugar. The rest is all according to the recipe.

It's just that in this case, you get LIQUE PARFEL la-A-la REIMOND BLANC =).
But really - it melts in the mouth. And there is no aftertaste.
By the way - you don't even need to soak!

Nata, I really liked the recipe, but when laziness lets you go, maybe give you an option with baking in the oven? I would like to try to make it with a block I think it will be delicious ...

Don't ... bake it - it won't. It will dry out strongly.
The same can be done by simply sewing in a multicooker (0.7-0.8 in a jar) with a screw cap. More than 30 minutes.

Well ... maybe, at very low heat and in the oven, try to do the same. Tightly under the lid.
The block in the oven will definitely dry out. But in a bag and - in a ham - may be an option.

Do not dry out, do not drift! A proven option, everything is gentle and melting.
The baking technology is described. You can navigate by time and t, or you can use the temperature probe.

Do not dry out, do not drift! A proven option, everything is gentle and melting.
The baking technology is described. You can navigate by time and t, or you can use the temperature probe.

Well, in principle, I agree, in a water bath and with a temperature probe - a thing!