This style of cook­ing is all about rich, tempt­ing lay­ers.

donna hay - - COUNTRY KITCHEN -

or­ange, sage and duck liver par­fait

1½ cups (375ml) milk

500g duck liv­ers, trimmed

1 ta­ble­spoon ex­tra vir­gin olive oil

5 es­chalots (French shal­lots), sliced

4 cloves gar­lic, sliced

¼ cup sage leaves, chopped

¼ cup (60ml) Coin­treau (or­ange-flavoured liqueur) ½ tea­spoon finely grated or­ange rind

350g cold un­salted but­ter, chopped into 3cm pieces ¼ cup (60ml) sin­gle (pour­ing) cream

3 sage leaves flat­bread, to serve

or­ange jelly

1½ ta­ble­spoons Coin­treau (or­ange-flavoured liqueur) ¼ cup (60ml) or­ange juice

1 ta­ble­spoon brown (light brown) sugar

½ ta­ble­spoon malt vine­gar

1 ta­ble­spoon wa­ter

½ tea­spoon pow­dered gela­tine

Place the milk and liv­ers in a large bowl and set aside for 1 hour to soak. Drain well, pat dry with pa­per towel and set aside. Heat the oil in a large non-stick fry­ing pan over medium heat. Add the es­chalot, gar­lic and sage and cook for 6–8 min­utes or un­til soft­ened and caramelised. Re­move and set aside.

In­crease heat to high. Cook the liv­ers for 1 minute, turn­ing, or un­til just golden brown. Add the liqueur and cook for 30 sec­onds. Place the liver mix­ture, es­chalot mix­ture and or­ange rind in a food pro­ces­sor. Process un­til smooth, grad­u­ally adding the but­ter and cream. Press the mix­ture through a fine sieve and pour into

4 x 1-cup-ca­pac­ity (250ml) ramekins and smooth the tops. Place in the fridge.

To make the or­ange jelly, place the liqueur, or­ange juice, sugar, vine­gar and wa­ter in a small saucepan over medium heat and bring to just be­low the boil, stir­ring to dis­solve the sugar. Sprin­kle over the gela­tine and whisk to com­bine. Set aside to cool to room tem­per­a­ture. Spoon 1½ ta­ble­spoons of the mix­ture over each par­fait. Place a sage leaf on top and re­frig­er­ate for 4 hours or un­til set. Serve with flat­bread. MAKES 4.

Note: This par­fait will keep in the re­frig­er­a­tor for up to one week.

coun­try-style ter­rine

40g un­salted but­ter, chopped

2 onions, finely chopped

4 cloves gar­lic, crushed

600g bone­less pork neck, cut into 2cm pieces

¼ cup (60ml) brandy

600g veal mince

250g chicken liv­ers, cleaned and cut into 1cm pieces 1 tea­spoon finely grated nut­meg

¼ cup finely chopped tar­ragon

½ cup (125ml) dou­ble thick cream

2 eggs, lightly beaten

1 tea­spoon sea salt flakes

1 tea­spoon cracked black pep­per

16 slices streaky ba­con, rind re­moved maple syrup, to serve

Pre­heat oven to 180°C (350°F). Melt the but­ter in a large non-stick fry­ing pan over high heat. Add the onion and gar­lic and cook, stir­ring, for 4 min­utes or un­til soft. Set aside to cool. Place the pork in a large bowl, add the brandy and set aside to mar­i­nate for 5 min­utes. Add the veal, liver, nut­meg, tar­ragon, cream, eggs, salt, pep­per and onion mix­ture and mix well to com­bine.

Di­vide the mix­ture be­tween 2 lightly greased 650ml­ca­pac­ity oven­proof saucepans. Top with the ba­con, trim­ming the edges and tuck­ing the edges in. Place in a large deep-sided roast­ing tray and fill the tray with boil­ing wa­ter to come half­way up the sides. Place in the oven and cook for 1 hour 15 min­utes. Care­fully re­move the tray from the oven and set the ter­rines aside for 10 min­utes to cool slightly. Drain off any ex­cess fat and re­frig­er­ate for 6 hours or un­til cold. Brush with maple syrup to serve. SERVES 8–10.

Note: This ter­rine will keep in the re­frig­er­a­tor for up to one week.

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