Chef Simon Rogan is going back to basics. He has acquired Howbarrow organic farm, which he will use to supply his L'enclume and Rogan & Company restaurants, where he aims to serve the ingredients in their natural state.
Read our interview with Simon Rogan here >>
INGREDIENTS
(Serves four)
- 100g chicken livers
- 50ml hot water
- 50ml milk
- 1 ½ leaves of gelatine, soaked
- 1 small shallot
- 55ml white chicken stock
- 55ml port
- 1tsp Worcester sauce
- 3tsp red wine vinegar
- ½ tsp crushed white pepper
- 50g redcurrant jelly
- Juice of ½ a lemon
- Juice of ½ an orange
- 2tsp black radish dice
- 2tsp smoked eel dice
- Sea salt and pepper
- Selection of young shoots
METHOD
Place a teaspoon of smoked eel and radish in the bottom of some little moulds, which should be able to hold at least 125ml.
Vacuum and cook the chicken livers in a water bath for 22 minutes at 48°C. Blend the livers with the hot water, milk, 1 leaf of soaked gelatine and seasoning.
Pass through a sieve and carefully pour into the moulds, leaving a gap 1.5cm from the top. Chill for 4 hours.
Put the rest of the ingredients except the ½ leaf of gelatine into a saucepan for the Cumberland sauce and reduce to 100ml. Now add the gelatine and leave to cool.
Just before it sets, top the chicken liver moulds with the Cumberland gel and chill once more.
To serve, top with young shoots such as purslane, radish, beets and mizuna.