Today, the Mythical Kitcheneers are reinventing Josh's 9th birthday meal. Make your own with the recipe below! MK # 062
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Time Codes:
------------------------
Pastry & Brittle - 1:02
Liver Mousse - 3:06
Peas & Cheese - 7:03
Recipe
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Step 1: Make the Puff Pastry Sheets & Savory Almond Brittle
Ingredients
* Puff Pastry
* Sliced Almonds
* Sesame Seeds
* Poppy Seeds
* Caraway Seeds
* Butter
* Sugar
* Sea salt
* Dried Thyme
* Dried Rosemary
* Puffed rice
1) Remove puff pastry from the fridge.
2) Cover with a layer of chicken shmaltz.
3) Bake 3 puff pastry sheets in a oven until golden brown.
4) While cooking in the oven, toast almonds with sesame seeds, poppy seeds, and caraway seeds.
5) Add sugar, butter, dried thyme, dried rosemary, puffed rice, sea salt and pour onto a sheet pan with a silpat mat and allow to cool.
Equipment
* Pastry brush
* Silpat + baking sheet
* Medium sauce pot
* Silicone spatula
Step 2: Make Chicken Liver Mousse & Mushroom Shingle
Ingredients
* Mousse
* 1 Tbsp canola oil
* 8 ounces chicken livers soaked in milk
* ½ tsp tony chachere’s
* 1 shot cognac
* 1 stick butter
* 3 shallots
* 3 cloves garlic
* 2 sprigs thyme, stripped
* Tony C Mushroom Shingling
* 1 cup button mushrooms
* Tony Chachere’s to taste
* 2 tbsp butter
* 2 tbsp olive oil
1) Dry chicken livers off and season with tony chacheres.
2) Heat canola oil in a large sautee pan over medium high heat. When the pan is hot, drop in the chicken livers and sautee for 3 minutes, until browned but still slightly pink in the middle.
3) Add chicken livers to the bowl of a food processor along with sticks of butter
4) Heat 1 Tbsp of butter in a pan and add shallots and garlic. Sautee until softened, about 4 minutes then add cognac and thyme.
5) Add to food processor and process until smooth. Add to piping bag.
6) Heat butter and oil in a large sautee pan over high heat. Add the mushrooms and season.
Equipment
* 2 sautee pans
* 2 silicone spatulas
* Food processor
* Piping bag
Step 3: Make the whipped goat cheese pea
Ingredients
* 1 cup cooked and cooled peas
* 2 tbsp milk
* ½ cup heavy cream
* 6 ounces goat cheese
* ¼ tsp salt
* 3 sheets puff pastry
* 1 portion chicken liver mousse in piping bag
* 1 portion mushrooms
* 1 portion almond brittle
* 3 sheets puff pastry
* 1 birthday candle
1) Blend peas, milk, and goat cheese and salt in food processor until smooth. Put into fridge to chill. While that is chilling, whip heavy cream with hand mixer until stiff peaks. Fold pea mixture into whipped cream until combined.
2) Lay down one sheet of puff pastry and pipe goat cheese pea mousse. Add puff on top, pipe on chicken liver mousse. Top with more puff, add mushrooms by shingling on the top and add the crushed almond brittle.
3) Put candle in and light.
Equipment
* Hand Mixer
* Food Processor
* Silicone spatula
* 2 piping bags
* Offset spatula
* Lighter
* Spoon