Jani Shepherd
Ingredients
Method
1.Rinse livers, then trim and slice evenly, approx 5mm thickness.
2.Soak in milk for an hour, then drain and dry with paper towels.
3.Thoroughly heat a large, heavy pan on the highest heat, add a spoonful of butter, melt and brown slightly.
4.Add some liver, but don’t crowd the pan. Fry until juices run clear. Empty into a food processor.
5.Return the pan to a high heat, but not smoking. Deglaze with good splash brandy, ignite and reduce, then add to food processor.
6.Repeat previous 2 steps until all the liver is cooked.
7.Add more butter, shallots and hard herbs. Fry until shallots are translucent,add garlic and brandy, ignite one last time, and reduce until nice and sweet. Add to the food processor. Blend while adding cream until liquid.
8.Pass through your finest sieve into a mixing bowl. Season and pour into mould. Cover completely with plastic wrap or melted butter and chill to set.
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