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Grilled chicken liver on honey kumquat, courgette tagliatelle with tomato & pesto sauce, baked pears with crunchy chestnuts
Features:
Cuisine:
Ingredients
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180g Chicken liver
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200g Kumquat
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5 Medium size Courgette
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3 Pear
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1 Lemon
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1 Bunch Flat parsley
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1 Bunch Basil leaves
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2 Garlic Clove
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1 Tomato can
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75g ChestnutCooked e.g. from the glass
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Almond powder
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20g Pine nuts
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Cinnamon
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Oregano
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Vanilla powder
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Maple syrup
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Liquid honey (neutral taste)
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White wine
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Red wine
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Olive oil
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Ghee (or butter)
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Fleur de sel
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Ground black pepper
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Overview
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
Dishes
- Grilled chicken liver on honey kumquat
- Courgette tagliatelle with tomato & pesto sauce
- Baked pears with crunchy chestnuts
Utensils
- 1 Pot
- 2 Saucepans
- 2 Non-stick skillet
- 1 Large oven-safe dish
- 1 Small mixing bowl
- 1 Medium mixing bowl
- 1 Herb grinder
- 1 Circle cutter
Menu steps
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1
Done
10' preparation + 30' cooking
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Baked pears with crunchy chestnuts: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 |
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2
Done
20' preparation + 15' cooking
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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 |
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3
Done
25' preparation + 20' cooking
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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 |
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4
Done
5' preparation + 5' cooking
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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 |
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5
Done
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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 |
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6
Done
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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 |
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7
Done
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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 |
