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How To make Mousse Of Poultry Liver with Young Ginger
MOUSSE:
1/2 md Onion, chopped
1 lb Chicken livers
2 ea Shallots
1 ea Thyme, sprig
2 ea Garlic, cloves
Parsley Basil 3 lg Eggs
7 oz Fat, duck OR
7 oz Fat, lard
1 c Crumbs, bread
1 c Cream, heavy *
TOMATO SAUCE:
2 tb Oil, olive
1/2 md Onion, chopped
3 ea Garlic, cloves, mashed
Bouquet Garni ** 1 c Water ***
Flour 10 md Tomatoes
ASSEMBLY:
Chives Carrot, grated Chervil Watercress Bay leaf * Amount may vary according to the consistency. ** Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) *** Amount may vary according to the amount of juice in the tomatoes.. Mousse: ======= Grind the onion and livers in a food grinder. Add shallots, thyme, garlic, parsley, and basil and process. Place the processed mixture into a bowl, add eggs, lard, bread crumbs (epice parisienne or cayenne pepper is optional), salt and pepper. Mix well. Put the mixture into a processor and blend it until smooth. Add about 1 cup of cream while blending. Pour back into a bowl and adjust the seasoning: (Note: mixture should be more liquid than thick -- add more cream if needed.) Strain through chinois. Pour mixture into chilled, well-buttered ramekins. Put a layer of water in a saute pan and place the ramekins on the pan. Cover the ramekins with buttered parchment paper, (butter side down) then bring to a boil. Place the boiling ramekins in a 450 F oven for 8 minutes. Remove parchment and let set for 2 minutes. Tomato Sauce: ============= Heat the olive oil in a saute pan. Add onion and garlic and cook until transparent. Add bouquet garni. Sprinkle onion mixture with flour to thicken sauce. Add tomatoes immediately and mix well. Reduce the heat. Add 1 cup of water and cook 20 - 30 minutes. Salt and pepper to taste. Remove bouquet garni and put mixture into a food processor and blend thoroughly (do not blend too much or color will change). Strain through chinois. You may add 1 tablespoon of butter for extra flavor if desired. Assembly: ========= Unmold the mousse onto a serving plate. Spoon tomato sauce over the mousse. Top with chopped chives, carrots, chervil, and watercress. Garnish with bay leaf. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
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Chicken Liver Japanese Fusion
Hello everyone, I cooked my Japanese fusion style chicken liver!. This is kind of chicken liver adobo with Japanese cooking technique. Enjoy!
#Joy #ChickenLiver #Japanese
How to cook Grandma's Mee Sua Soup 阿嫲面线 SUPER EASY Noodle Soup
My maternal grandmother used to cook this mee sua soup for us when I was a little girl. Every time i have this simple noodle soup, I am immediately brought back in time. My granny is not around anymore but I'm glad there are a few iconic dishes I can get Roland to make every now and then to help me feel her presence.
Refer to the ingredient list below or go to our website here for your easy reference.
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Ingredients:
Serves 6
Making the soup base
——-
6 pieces of chicken carcass
5L of water
350g of ikan billis
15g of rock sugar
2 teaspoons of salt
Marinating sliced pork
——-
300g of streaky pork - sliced thinly
2 teaspoons of cornflour
0.5 teaspoon of salt
0.5 teaspoon of baking soda
A few dashes of white pepper
Marinating the pork liver
——-
300g of pork liver
2 teaspoons of cornflour
Marinating the minced pork
——-
350g of minced meat
2 teaspoons of cornflour-missed out from video
0.5 teaspoon of salt
A few dashes of white pepper
Putting the mee sua soup together
——-
Put about 5 scoops of soup stock in a small pot
Add 2 rolls of mee sua
Some minced pork, sliced meat and pork liver
Also add some green leafy vegetables (eg choy sum)
Add an egg, about 1 teaspoon of sesame oil and some Chinese cooking wine
【酸辣雞爪】川菜師傅教你創新雞爪,爽口開胃軟糯鮮美,一啃就脫骨超級好吃#最美家常菜
#最美家常菜#雞爪#羊肝
0:00-4:33【酸辣雞爪】川菜師傅教你創新雞爪,爽口開胃軟糯鮮美,一啃就脫骨超級好吃
4:34-8:10【蒜苗羊肝】天冷了吃點羊肝才叫安逸,比燒湯更開胃下飯,細嫩爽滑越吃越過癮
家常菜,敲擊著我們的胃口,燃起我們對“好吃的”的熱情。
就這麼普遍的吃貨而言,最家常簡單的菜式,方便快捷的做法,簡單的食材才是溫暖的舌尖味蕾的極好的味道。
在上班忙碌的日子,食飽飲足,好的營養搭配帶給我們好的工作狀態,給我們面對任務,業績的能量。
每天更新一道家常菜,讓你的味蕾永遠永遠感到家的味道
喜歡我,就趕緊訂閱吧▶
歡迎在留言區評論互動哦
Liver And Onions Is Great When Cooked Properly
#shorts #beef #liver
Liver is one of the most nutrient dense foods on the planet and when cooked correctly its not nearly as bad as everyone makes it out to be!!
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Ada is an authentic Kerala delicacy. Usually it is made up of rice flour jaggery and coconut. The fillings can be vary as you prefer. I this video iam showing how to make ilayada with chicken.
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