Chicken Liver Parfait

Rich, silky and meltingly delicious, this remains one of the most popular dishes on the menu at Raymond Blanc’s Brasserie Blanc restaurants. Make it two days in advance if possible so the flavours can fully develop and mature.
Equipment and preparation: You will need a temperature probe and 23cm x 9cm x 8cm/9in x 3½in x 3in terrine tin.

Ingredients
For the parfait
400g/14oz fresh chicken livers, free-range or organic, sinews and gall bladders removed
500ml/18fl oz milk
4 tsp salt
100ml/4fl oz dry Madeira
100ml/4fl oz ruby port
60g/2½oz shallots, finely chopped
2 sprigs thyme, leaves only, finely chopped
1 garlic clove, peeled and crushed
50ml/2fl oz Cognac
5 medium free-range eggs
400g/14oz unsalted butter, melted and kept warm
2 pinches freshly ground black pepper

To finish
75g/3oz softened butter
75g/3oz softened lard

Preparation method
Soak the chicken livers in the milk, 500ml/18fl oz water and two teaspoons of the salt in a shallow dish for one hour. This will draw out most of the blood, which can make the livers bitter, giving the parfait a more delicate flavour. Rinse and drain the livers well.
Preheat the oven to 130C/270F/Gas ½.
Put the Madeira, port, shallots, thyme, garlic and Cognac in a small saucepan and bring to a boil. Let the mixture bubble until reduced by one-third and then remove the pan from the heat. The bitterness of the alcohol will have evaporated off and the flavours of the herbs will infuse into the liquid.
Place the drained chicken livers and the contents of the pan in a blender or food processor and process, adding one egg at a time, for 3-4 minutes, or until the texture is silky smooth.
Gradually add the melted butter (if you add it too quickly, the parfait may split), the remaining salt and the pepper. Taste the mixture and correct the seasoning if necessary.
Line the base and sides of a 23cm x 9cm x 8cm/9in x 3½in x 3in terrine tin with greaseproof paper, leaving a 3cm/1in overlap above the top of the tin. The paper will protect the parfait from direct heat and prevent it discolouring and becoming hard.
Using the back of a ladle, press the parfait mixture through a fine sieve into a large bowl then pour into the terrine tin and cover with another piece of greaseproof paper cut to fit.
Place the terrine in a deep baking tray and pour in boiling water until it reaches two-thirds of the way up the sides of the tin. This bain marie method of cooking allows the heat of the oven to permeate through the water and cook the parfait very gently so that it is cooked though evenly.
Cover the tray loosely with a sheet of perforated foil and place it in the oven. Check the temperature of the parfait with a temperature probe after 40 minutes – the parfait is cooked when the middle has reached 65C-70C/150F-158F. Do not overcook or it will split and lose its fine texture.
When the parfait is cooked, remove the terrine tin from the baking tray, leave it to cool for 30 minutes at room temperature then refrigerate.
Discard the greaseproof paper from the top of the parfait then dip the tin in a deep tray of hot water. Slide a hot knife between the sides of the tin and the greaseproof lining then hold the edges of the lining and carefully lift the parfait from the tin onto a chopping board.
Peel away the greaseproof paper from the sides of the parfait. Warm a palette knife in hot water and smooth the top and sides of the parfait, trimming away any discolouration on the top. Return the parfait to the fridge for at least 30 minutes to firm it up, or place it in the freezer for 15 minutes.
To finish, beat the softened butter and lard together and spread a thin layer over the top of the parfait using a palette knife.
Line a flat baking tray with a sheet of clean greaseproof paper. Flip the parfait over onto the tray and spread the remaining butter/lard mixture over the sides and what has now become the top. Covering all the surfaces of the parfait with this mixture will prevent it from oxidising and discolouring.
Return the parfait to the fridge and chill for at least one day before serving; two days is ideal.
To serve, dip a knife into hot water and cut the parfait into thick slices. Serve with chutneys, pickles and toasted sourdough bread, or spread onto crostini to serve as canapés. Red Burgundy is the perfect wine match.
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Crudités With Dips

This simple feast is a celebration of summer. Raymond Blanc gives recipes for four dips to go with crudités.

Ingredients
For the crudités
2 bulbs fennel, outer leaves removed
4 radish
1 small mouli
1 small cucumber
2 medium carrots
fennel fronds (optional)
For the hummus
200g/7oz dried chickpeas, soaked in water overnight
90g/3½oz tahini paste
2 garlic cloves, crushed
170ml/6fl oz extra virgin olive oil
120ml/5fl oz water
1 tsp ground cumin
1 lemon, juice only
sea salt and cayenne pepper, to season

For the smoked aubergine caviar
1 large aubergine
1 garlic clove, crushed
50ml/2fl oz extra-virgin olive oil
2 tsp fresh lemon juice
sea salt and freshly ground black pepper, to garnish

For the guacamole
1 large avocado
2 tbsp olive oil
2 tbsp cold water
4 tsp fresh lime or lemon juice
pinch sea salt
2 pinches cayenne pepper
For the aioli
2 free-range egg yolks
2 pinches sea salt
2 pinches freshly ground white pepper
2 garlic cloves, crushed
pinch saffron, dissolved in a little warm water (optional)
250ml/7fl oz extra virgin olive oil

Preparation method
For the crudités, using a mandoline slicer, or a very sharp knife, slice all the vegetables lengthways into 2mm/⅛in strips.
Wash the vegetables in plenty of cold water, then plunge them into a large bowl of iced water and place in the fridge for 6-12 hours. This will plump the vegetables with the water making them firm and curled into wonderful shapes.
For the hummus, drain the chickpeas and place them in a medium saucepan, cover with fresh water, to a level 3cm/1¼in above the top of the chickpeas. Bring the water to a boil and simmer very gently for about one hour, or until the chickpeas are tender. Drain the chickpeas and allow to cool.
Place the chickpeas in a food processor with the tahini paste, garlic, oil, water, cumin and lemon juice. Blend to a purée and season to taste with salt and freshly ground black pepper.
For the smoked aubergine caviar, preheat the oven to 180C/350F/Gas 4.
Hold the aubergine over an open gas flame with a pair of tongs and char on all sides for 5-10 minutes or until the skin blackens and blisters. Place the aubergine on a baking tray and roast in the oven for five minutes.
Allow the aubergine to cool, then peel off the skin. Slice open lengthways and spoon out the seeds and any excess water.
Place the remaining aubergine flesh and garlic in a food processor or blender and purée and add the oil little by little, until the mixture is smooth and silky.
Add the lemon juice and season to taste with sea salt and freshly ground black pepper.
For the guacamole, blanch the avocado in a pan of boiling water for 2-3 seconds, then refresh in cold water.
Peel, remove the stone and cut the flesh into 1cm/½in dice. (Blanching will cook the chlorophyll in the avocado, preventing it from browning.)
Place the olive oil, water and lime or lemon juice in a food processor or blender, add the diced avocado, salt and cayenne pepper and purée until smooth. Adjust the seasoning to taste and set aside.
For the aioli, whisk together the egg yolks, salt, pepper, garlic and saffron in a large mixing bowl.
Add the oil in a steady trickle, whisking all the time, until the mixture has thickened and turns a pale orange – you will have used about two-thirds of the oil. Add the lemon juice, then whisk in the remaining oil.
Season, to taste, with the salt and freshly ground black pepper.
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Comté soufflé tart with Swiss chard

Raymond Blanc’s cheese soufflé recipe is made not in individual moulds, but atop a flaky pastry tart. Look for a young Comté cheese as an older one will have more salt and will be more expensive.
You will need 1 x tart ring of 21cm x 2.5cm (8in x 1in) and a wooden peel (board for sliding bread into the oven).

Ingredients
For the pastry
200g/7oz plain flour
pinch of salt
100g/3½oz unsalted butter, diced
1 medium organic egg (55g/2oz), plus one egg yolk, to glaze
2 tbsp cold water
For the soufflé base
25g/1oz unsalted butter
25g/1oz plain flour
225ml/ 8fl oz full-fat milk, warmed
80g/3oz Comté, grated
1 tsp Dijon mustard
2 free-range egg yolks
1 pinch sea salt
1 pinch white pepper
For the soufflé mixture
4 free-range egg whites
1/8 lemon, juice only
1 pinch sea salt
1 pinch cayenne pepper
40g/½oz Comté, finely grated
For the garnish
400g/14oz Swiss chard, stalks only, cut into 4cm/1½in batons
4 tbsp water
2 tbsp unsalted butter
1 pinch sea salt
1 pinch black pepper

Preparation method
For the pastry, combine all ingredients (except the egg yolk) in a food processor and pulse for no more than 20-30 seconds to make a sandy texture.
On a clean work surface, knead the dough into a ball for about 10 seconds to bring the dough together. Reserve 20-30g/1oz of dough, tightly wrap it in cling film and set aside in the fridge for later (to tuck in the dough).
Roll the remaining dough into a cylinder, slice in half across, flatten each half to a round shape of 2cm/ ¾in thickness. Wrap the dough in cling film and refrigerate for about 30 minutes. (You will only use one of the rounds in this recipe - the excess dough can be refrigerated or frozen for use in another recipe; this is the minimum amount that can be made in one batch.)
Roll the dough between sheets of cling film to have better control on thinning it: cut two squares of cling film 40cm x 40cm/16in x 16in. Place one half of the refrigerated dough in the middle of one sheet and cover with the other sheet. With ease, you will be able to roll the dough out to a 3mm-thick circle with a rolling pin.
Line a wooden peel (or upturned baking tray) with greaseproof paper and place a 21cm x 2.5cm/8in x 1in tart ring on top. Place this on the work surface above the wrapped pastry.
Take off the top layer of cling film and discard it. Hold the bottom layer of cling film by the corners closest to you and lift it over the pastry ring. Drape the cling film into the tart ring, pastry side-down. With the cling film still attached to the pastry, lift the edges and push the dough into the ring; then, press the base of the tart ring using the 20-30g/1oz of dough wrapped in cling film. Ensure the dough is neatly compressed and moulded into the shape of the ring - this will minimise shrinkage or collapse of the dough. Remove the cling film and trim the edges of the tart using a rolling pin.
Press the pastry around the edge of the tart ring gently with your index finger and thumb to raise the height of the dough 2mm above the tart ring.
Prick the bottom of the tart all over with a fork.
Leave to rest in the fridge for one hour to relax and firm up the pastry.
Preheat the oven to 170C/325F/Gas 3. Place a baking stone or heavy baking tray in the middle of the oven.
Bake for 25 minutes. Remove from the oven, brush evenly with a beaten egg yolk and bake for a further two minutes to seal the pastry. Remove from the oven and leave to cool.
For the soufflé, preheat the oven to 180C/350F/Gas 4. Place a baking tray on the middle shelf in the oven.
For the soufflé base, melt the butter over a medium heat in a small saucepan. Add the flour and whisk until smooth. Cook to a blonde colour.
Lower the heat and gradually add the milk, little by little, whisking it to a smooth consistency. Add the cheese and mustard, and continue to cook, stirring from time to time, for 3-5 minutes.
Remove from the heat and leave to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with salt and white pepper and keep warm.
For the soufflé mixture, combine the egg white and lemon juice in a mixing bowl and whisk until soft peaks are formed when the whisk is removed. Add the salt and cayenne pepper and continue whisking to firm peaks.
Place the warm soufflé base in a large mixing bowl and briskly whisk in a third of the whisked egg whites, to lighten the soufflé base.
Carefully fold in the remaining egg whites; delicately cut and lift the mix to ensure there is a minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Sprinkle the finely grated Comté over the pre-baked pastry case and pour the soufflé mixture over the top.
Cook the soufflé in the preheated oven for 20 minutes. Remove from the oven and cool for one minute.
For the garnish, simmer the chard stalks in the water, butter, salt and pepper in a pan for 10 minutes, or until the chard stalks are tender.
To serve, portion the tart into eight slices and serve with the cooked chard stalk pieces.
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Smoked Salmon Omelette

Ingredients
3 free-range eggs
salt and freshly ground black pepper
1 tsp olive oil
1 tbsp butter, plus extra for brushing
30g/1oz smoked salmon, roughly chopped

Preparation method
In a mixing bowl, gently beat the eggs together with a pinch of salt and pepper.
Heat the olive oil and butter together in an omelette pan (or non-stick frying pan) until the butter begins to foam. Pour in the egg mixture and cook for a few seconds, allowing the omelette to set lightly before stirring the set part around the edges inwards. Repeat this motion 4-5 times, or until the omelette has lightly cooked through but is still soft and creamy in the centre.
Sprinkle the chopped smoked salmon into the middle of the omelette and fold the sides of the omelette inwards towards the centre. Turn the omelette out onto a serving, brush the omelette with butter and serve.

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Pistou Soup

The French and Italians both claim this wholesome and delicious peasant soup as their own. Raymond Blanc shows you how to make his version.

Ingredients
For the pesto
large handful fresh basil
4 garlic cloves, crushed
100ml/3½fl oz extra virgin olive oil
pinch sea salt
2 pinches freshly ground white pepper
For the soup
4 tbsp extra virgin olive oil
½ medium onion, chopped into 1cm/½in dice
1 medium carrot, chopped into 1cm/½in dice
½ celery stalk, chopped into 1cm/½in slices
1 small courgette, chopped into 1cm/½in dice
½ small bulb fennel, chopped into 1cm/½in dice
1 tsp sea salt
pinch freshly ground black pepper
700ml/1¼ pints boiling water
4 tbsp fresh peas (optional)
120g/4½oz broad beans (optional)
1 medium tomato, skin on and diced
To finish the dish
50g/2oz pesto
40g/3½oz grated parmesan, plus extra to serve
large handful croutons or toasted garlic baguette

Preparation method
For the pesto, blanch the basil in boiling water for a few seconds, then refresh in cold water and drain. (This prevents the basil discolouring.)
Blend the basil and remaining ingredients in a food processor or blender to a paste.
Spoon the pesto in into a jar, cover and chill in the fridge.
For the soup, heat the oil in a large pan and gently fry the onion, carrot, celery, courgette and fennel for three minutes
Season with the salt and freshly ground black pepper, then add the boiling water, peas and broad beans and boil rapidly for 3-4 minutes. (Using boiling water minimises the cooking time so preserving the vivid colours, fresh taste, textures and nutrients of the vegetables.)
During the last minute of cooking, add the tomato, pesto and grated parmesan.
Season, to taste, with salt and freshly ground black pepper and serve in a warmed tureen with the croutons and extra grated parmesan alongside.
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Chicory, Walnut and Roquefort Salad

Try using British cheeses such as Stilton, Blue Vinney, Yorkshire Blue or Barkham Blue in Raymond Blanc's simple, yet delicious salad.

Ingredients
For the dressing
50g/2oz Roquefort cheese, at room temperature
4 tsp warm water
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
pinch freshly ground black pepper
For the salad
4 small heads chicory, cut in quarters lengthways
100g/4oz walnuts, roughly chopped
1 medium pear or apple, ripe but firm, core removed, halved, finely sliced
1 celery stalk, finely sliced
80g/3oz Roquefort, chilled, crumbled
8 fresh chives, finely chopped

Preparation method
For the dressing, cream the Roquefort, using a spatula, in a large bowl until you have a smooth paste.
Whisk in the warm water and vinegar until smooth and well combined.
Gradually whisk in the olive oil, a few drops at a time, then season to taste with the freshly ground black pepper. (The cheese is naturally salty so you will not need to add extra salt.)
To make the salad, toss the chicory, walnuts, pear (or apple), celery and two-thirds of the crumbled Roquefort into the dressing, then arrange on a large serving plate.
To serve, sprinkle over the remaining cheese and the chopped chives.
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Fish Soup with Aioli Sauce

Ingredients
For the aïoli sauce
2 free-range egg yolks
3 garlic cloves, finely chopped
pinch salt
250g/9oz olive oil
¼ lemon, juice only
pinch cayenne pepper
For the fish soup
100ml/3½fl oz olive oil
1 large Spanish onion, peeled, finely chopped
1 bulb fennel, finely chopped
1 stick celery, finely chopped
1 carrot, trimmed and finely chopped
5 garlic cloves, finely chopped
2 sprigs fresh thyme
1 fresh bay leaf
pinch saffron, ground to a powder in a mortar and pestle
500g/1lb 2oz gurnard, skin removed, pin bones removed, flesh chopped into small pieces
500g/1lb 2oz grey mullet, skin removed, pin bones removed, flesh chopped into small pieces
300g/10½oz tomatoes, seeds removed, flesh chopped
300ml/10½fl oz dry white wine, boiled for 30 seconds
1.2 litres/2 pints cold water
4 pinches coarse sea salt
3 pinches cayenne pepper
1 tbsp Pastis
To garnish
30 toasted croutons
100g/3½oz Gruyère cheese, grated

Preparation method
For the aïoli sauce, in a bowl, mix together the egg yolks, garlic and salt until well combined.
Add the olive oil in a steady stream until all of the oil is incorporated into the mixture and the mixture has thickened. If the sauce is too stiff, add a few drops of warm water to loosen it.
Whisk in the lemon juice and cayenne pepper, to taste.
For the fish soup, heat the oil in a frying pan over a medium heat, add the onions, fennel, celery, carrot, garlic, thyme sprigs and bay leaf and fry for 4-5 minutes, stirring well, until the vegetables have softened.
Add the saffron and stir well, then add the fish pieces and stir again. Continue to cook for a further 4-5 minutes.
Add the tomatoes, boiled white wine and water and season, to taste, with the sea salt and cayenne pepper.
Add the Pastis, then bring the mixture to the boil and boil for 2-3 mins. Skim any foam off the surface of the water, then reduce the heat to low and simmer gently for 20-25 minutes. Remove from the heat and set aside to cool slightly.
Srain the soup through a fine sieve or blend in a food processor to a rough purée, according to your taste.
To serve, ladle the soup into serving bowls and sprinkle a few croutons and a small handful of the Gruyère cheese over each. Serve the aïoli sauce in separate serving dishes.
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