Method: Sauté
onions and garlic. Add livers and sauté until light brown in
colour. Remove from stove and flambé with brandy. Remove and
turn into a strainer. Repeat until all the livers are done.
Blend
the cooked livers until fine. Pass through a fine sieve.
With
a hand blender, slowly blend 2 blocks of butter into the livers until
light in colour and creamy in texture. Season mould and refrigerate.
Serve with Red currant jelly or beetroot marmalade and a glass of
Ratafia.
Tian
of Cape Crayfish, Winelands Chevin and Tomatoe with Watercress Creme
Fraiche
Method:
Mix the chevin with the cream until smooth and add the herbs.Sweat
the garlic and ginger in a little olive oil and add to the mix.
Pan fry the chopped tomatoes and add the coriander and tomato paste.
Allow to cool.
Peel and slice the crayfish into medallions and arrange at the bottom
of the mould.
Alternate layers of crayfish, cheese and tomato until the mould is
full.
Allow to set in the fridge.
Sauce the plate first, take the tian out and top with baby leaves
tossed in olive oil.
For
the sauce:
50ml white wine
200ml fish stock
100ml cream
4 bunches watercress
2 apples, chopped
30grm garlic, chopped
1 onion, chopped
Sweat
the onion, garlic and apple. Add the white wine, cream and fish stock
and reduce by half.
Allow the sauce to cool and place in the blender. Add the watercress.
Pass through a sieve and season to taste.
