Out of the ordinary dishes with unusual ingredient combination and the opportunity to use your decorative talents, it will be perfectly suited for an autumn dinner. For a higher end version replace chicken liver with fresh foie gras
Prepare pears: Pre-heat oven to hot air (fan) 180C. Cut 3 pears (do not peel) in halves and remove seeds, place in a large oven-safe dish
Prepare sauce: Melt 2 TBSP ghee (or butter) in the microwave or in a saucepan. In a small mixing bowl, combine with 1 tsp vanilla powder, 2 TBSP maple syrup, zest and juice of ½ lemon. Pour this sauce over the pears
Bake pears: Place the pear dish in the oven and bake for 30 minutes. Leave in the oven until serving
2
Done
20' preparation + 15' cooking
Grilled chicken liver on honey kumquat:
Prepare kumquat compote: Cut 200g kumquats into very thin slices (keep skin), remove seeds. In a saucepan, throw kumquat slices, TBSP honey, 3 TBSP white wine and 1 TBSP water. Let cook over medium-low heat for 15 minutes, stir occasionally
Roast chicken liver: Cut 180g chicken liver into 4-5 cm pieces, add salt and mix. In a non-stick skillet over high heat add ½ TBSP olive oil and roast the chicken liver pieces for 3 minutes (do not overcook they should remain pink inside). Add ground black pepper to taste
3
Done
25' preparation + 20' cooking
Courgette tagliatelle with tomato & pesto sauce:
Prepare tomato sauce: Pour a can of tomatoes in a saucepan, add salt, ground black pepper, 1 peeled and pressed garlic clove, 2 TBSP red wine, ½ TBSP honey and a pinch of cinnamon. Let simmer uncovered over low heat for 20 minutes, stirring occasionally
Prepare pesto: In a Herb grinder cut a good handful basil leaves with 1 TBSP of olive oil, 20g pine nuts and 1 peeled garlic clove
Prepare courgette tagliatelles: Heat water in a pot. Remove ends and cut 5 courgettes in their length in 2-3 mm thick slices. Add salt and courgette slices to the boiling water, cook for precisely 3 minutes once water boils again. Drain courgettes
4
Done
5' preparation + 5' cooking
Baked pears with crunchy chestnuts:
Prepare crunchy chestnuts: Cut 75g chestnut in little pieces, mix in a bowl with 1 TBSP almond powder & 3 TBSP maple syrup. Put a non-stick skillet over medium heat, add the chestnut mix and let caramelize for 5 minutes. Pour and spread on a parchment paper to cool down and dry
5
Done
Grilled chicken liver on honey kumquat:
To serve: On each plate place the kumquat compote using the circle cutter and put the chicken liver pieces on top. Add parsley leaves for decoration
6
Done
Courgette tagliatelle with tomato & pesto sauce:
To serve: Place courgettes in the middle of each individual plate. Add tomato sauce over them and pesto on top
7
Done
Baked pears with crunchy chestnuts:
To serve: Put 2 pear halves on each plate, add the sauce from the oven dish and sprinkle caramelized chestnut on top
