"I wanted to write and say how much I enjoyed
the advanced course. For someone like me who cooks all day long in my
job, it was great to work with two such knowlegable and creative people
who were so good at teaching us skills and passing on information. I really
wanted a 'hands-on' course, rather than one that was mostly demonstration
and this course was definitely that. I learnt many new things that I will
be using back at work - my guests are going to be so impressed! All in
all, I found the course to be very useful and would highly recommend it."
Walnut Grove Recipes
Mille Feuille of Sauteéd Chicken Livers with
Brandy & Green Peppercorn sauce
- 3 8 x 8cm spring roll pastry sheets
- 120g cleaned & trimmed chicken livers
- 1 small tsp green peppercorns (in brine)
- 25ml brandy
- 200ml double cream
- salt & pepper
1. Pre-heat deep frying vegetable oil, and deep fry the spring roll
pastry one at a time, until golden brown. Set aside to kitchen roll
to absorb any excess oil.
2. Pre-heat a non stick frying pan until hot, add a tablespoon of
vegetable oil, and panfry the chicken livers until golden brown
on either side and pink in the middle (reasonably soft to touch).
3. Remove chicken livers from the frying pan, set
aside on a plate. Add the green peppercorns to hot pan, pour in
brandy and flame (this removes the bitterness of the alcohol).
4. Add the
cream to the frying pan, and reduce until you have a sauce consistency.
Gently add the chicken livers back into the frying pan and reheat
them in the sauce and season well.
5. To plate up, put one of the sheets of spring roll
pastry on a plate, cover with half the chicken livers, put the next
sheet of spring roll pastry on top, and gently place the remaining
chicken livers on top of that.
6. Carefully spoon the sauce over the chicken livers and around
the plate, garnish with a little freshly chopped green herbs then
place the last sheet of pastry on the top and serve.
This is a very rich dish, so if you are serving it as a starter,
make sure it is followed by a light main course. Alternatively
you could serve this as a nice lunch with a bit of fresh green
Because it is such a quick and easy dish, it is
really best just to prepare it when you are ready to cook and
serve it. Always try to keep the chicken livers pink, they are
so much nicer to eat like this.
Walnut Grove cookery courses - a dream vacation
- in wonderful surroundings
Experience the reality of gourmet cooking yourself.
There is only one way to learn and that is to do it! Top chefs, luxury
accommodation, set in France - the home of gourmet cuisine; what more
could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey
and Benedict Haines, two modern chefs who use the freshest ingredients
with an emphasis on distinct flavours and clean, meticulous presentation.
Their passion and enthusiasm for cooking will stimulate your own love
of food, and their expertise will help you gain confidence and perfect
your technique in the kitchen.
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and location deep in the heart of the 'real' French countryside, please
look around our site. For further information, contact
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