Chicken Liver ‘Muesli’ - James Martin Chef

Ingredients

• 400g chicken livers
• 100g soy sauce
• 300g Reduced brown chicken stock
• 4 leaves of bronze gelatine
• Salt and pepper
• 250g white wine vinegar
• 250g water
• 250g sugar
• 100g cranberries
• 100g Dried apricots
• 150g porridge oats
• 40g maple syrup
• 40g sunflower oil
• 2 shallots
• 100g fine French beans
• Olive oil, white wine vinegar, lemon juice and salt
• 100g chicken skin
• 200ml banyuls
• Season the chicken livers with the soy sauce, place in a sous vide bag and cook at 65 degrees c for 20 minutes.
• Hydrate the gelatine in ice cold water.
• Bring the chicken stock to a simmer.
• Add the gelatine, remove from the stove and cool a little.
• Add the cooked chicken livers.
• Blend until smooth.
• Season with salt and pepper.
• Pass through a chinoise.
• Whisk into liquid nitrogen and store in the freezer.
• Bring white wine vinegar, water and sugar to the boil
• Pour the pickling juice over the cranberries to cover and leave to hydrate.
• Pour the remainder of the pickling juice over the apricots and gently cook until soft.
• Transfer to a blender and blend until smooth.
• Season with a little salt and citric acid if needed.
• Pass through a chinoise, cool and transfer to bottles or piping bags.
• Finely brunoise 2 shallots and cover with white wine.
• Gently cook until the wine has evaporated.
• Mix the maple syrup with the sunflower oil and the porridge oats.
• Season with a little salt and leave to hydrate for 30 minutes.
• Bake at 160 degrees c until golden brown.
• Cook the beans for 3-4 minutes in salted boiling water.
• Make a simple vinaigrette with olive oil, white wine vinegar, lemon juice and salt.
• Remove the layer of fat from the skin
• Blowtorch to remove any stray hairs etc
• Season with fine salt
• Bake at 160 degrees c until golden brown and crispy
• Place onto kitchen paper
• Chop and mix into the cooked porridge oats
• Bring to the boil and reduce to a syrup.
• Place in a squeezy bottle and reserve until needed.
• Chop the fine beans and season with the shallots and vinaigrette.
• Place the puree in the bottom of a bowl.
• Add a few pickled cranberries.
• Add the fine bean salad.
• Spoon over the chicken liver parfait.
• Scatter over the granola.
• Add a few drops of banyuls syrup and serve.