RECIPES
Pheasant Liver Parfait
20 minutes
Prep time
30 minutes
Cooking time
40 canapés
INGREDIENTS
500 gram pheasant livers (chicken or duck livers are fine if you can’t find pheasant)
4 egg yolks
1 teaspoon brandy
1 tablespoon Calvados
½ tablespoon salt
1 teaspoon allspice
½ teaspoon freshly grated nutmeg
170gbutter, cut into 2cm squares
255ml cream
To serve:
brioche, red onion marmalade and pickles
METHOD
- Allow all the ingredients to come to room temperature.
- Combine all the ingredients, except for the butter and cream, in a food processor and blend until smooth.
- Add the butter one piece at a time until it’s incorporated. Pass through a fine strainer into a mixing bowl and stir in the cream.
- Pour the mix into a medium solid steam tray lined with cling film. Cover with foil and Steam at 80°C for 30 minutes. It’s cooked when you poke a toothpick into the centre and it comes out clean. It should have the slightest wobble when agitated, like a crème brûlée.
- Remove the parfait from the steam oven and allow it to cool. When the parfait is at room temperature put it in the fridge and leave overnight.
To serve:
- Spread the parfait on to warm brioche as an entrée. Garnish with red onion marmalade and pickles to balance the richness.
APPLIANCE / FUNCTION
Dariush Lolaiy
Dariush Lolaiy and Rebecca Smidt are the couple behind Cazador, an institution among Auckland restaurants. Founded by the Lolaiy family in 1987, Cazador specialises in serving New Zealand game cuisine. After working in kitchens in Italy, Greece and London, Rebecca and Dariush returned to Cazador in 2012. Since then they have maintained the restaurant’s legacy, and introduced game fare to a new generation of customers.
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