BASIC PARFAIT RECIPE RECIPES
OVERNIGHT OATMEAL RECIPE: HOW TO MAKE IT - TASTE OF HOME
Start this breakfast the night before so you can get some extra sleep in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
Provided by Taste of Home
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 1 serving.
Number Of Ingredients 6
Steps:
- In a small container or Mason jar, combine oats, milk, yogurt and honey. Top with fruit and nuts. Seal; refrigerate overnight.
Nutrition Facts : Calories 345 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 53g carbohydrate (31g sugars, FiberContent 5g fiber), ProteinContent 10g protein.
RAYMOND BLANC CHICKEN LIVER PARFAIT | FRENCH RECIPES
For Raymond Blanc's chicken liver parfait recipe, and other great recipes, visit Red Online.
Provided by Red Online
Categories dinner party dinner
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 1-6
Number Of Ingredients 11
Steps:
- Preheat the oven to 130°C/gas mark 1. Rinse and drain the chicken livers well. Put the Madeira, port, shallots, thyme, garlic and Cognac into a small saucepan and bring to the boil over a high heat. Let bubble to reduce by a third, then remove from the heat and set aside.
- In a blender, purée the raw livers with the reduced alcohol and flavourings.Now add the eggs, one at a time, blending for three to four minutes until the mixture is silky smooth. Gradually incorporate the warm melted butter. Season with the salt and pepper.
- To mould the parfait, line the base of the terrine with greaseproof paper. Pass the contents of the blender through a fine sieve into the terrine mould, forcing them through the sieve with the back of a ladle. Cover the surface closely with a piece of greaseproof paper and lay a piece of foil loosely over the top of the mould.
- Stand the terrine in a roasting tray and pour enough boiling water into the tray to come two-thirds of the way up the side of the terrine. Cook in the oven for forty five minutes to one hour, until the terrine reaches 6770°C in the middle. Remove the terrine from the water bath and leave to cool for thirty minutes, then refrigerate for at least thirty minutes to chill.Kitchen Secrets
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