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Mushroom and Chicken Liver Tart
Recipe by Callum Hann
Try Callum Hann's Mushroom and Chicken Liver Tart today!
- Steps
- Ingredients
Ingredients
Chicken Liver Parfait
Porcini Tart Case
Mandarin Puree
Chicken Skin
Mushroom Dashi and Port Jelly
Black Garlic and Slippery Jack Stems
To serve
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Steps
- Preheat oven to 100°C.
- For the Chicken Liver Parfait, place port, madeira, marsala, brandy, sugar, shallot, garlic and thyme in a small saucepan. Simmer on medium-low heat for 15 minutes or until shallot has softened and liquid has nearly all evaporated.
- Remove the thyme and transfer the shallots, garlic and any remaining liquid to a high-powered blender along with egg, livers and salt. Puree until the mixture reaches 50°C.
- Meanwhile, melt the butter to 50°C. While the blender is running, add the butter slowly, until all added and emulsified.
- Transfer mixture to a lined loaf tin or terrine mould, approximately 25 x 8.5cm Place in a bain-marie and pour in enough boiling water to come 2cm up the side of the pan.
- Transfer to the oven carefully and cook for 30-40 minutes or until mixture reaches 64°C. Remove from bain-marie, refrigerate until ready to serve.
- Increase oven to 190°C.
- For the Porcini Tart Case, blitz the porcini in a high-speed blender until a fine powder forms. Add flour and blend again until well incorporated.
- Transfer to a stand mixer with remaining ingredients and beat until it starts to come together. Knead for one minute by hand, then wrap in cling film and rest for at least 30 minutes
- Divide the dough into 2 portions. Cover one portion with cling film. Use a rolling pin to begin rolling out the pasta. Then, use a pasta machine to laminate the dough 4-5 times to build some structure in the gluten. Roll out dough to the thinnest setting.
- Use a 4-cavity mushroom tartelette mould or 4cm tart tins to shape 20 little tarts. If using the mould, bake the tarts in batches for 22 minutes or until dark golden brown. Allow to cool, then use a rasp grater to grind down any rough edges. Repeat until 20 shells have been prepared.
- For the Mandarin Puree, place mandarin zest and juice, lemon juice, sugar and thyme in a small saucepan. Bring to the boil and cook until reduced by a third. Allow to cool then strain through a fine sieve, weighing the strained liquid into a clean saucepan.
- Calculate 1% of the liquid for the agar (for example, 200g liquid requires 2g agar). Sprinkle the agar into the pan and return mixture to the boil for 10 seconds. Set aside to cool in fridge until set firm.
- Transfer the set mandarin gel to a bullet blender and puree until very smooth. Add a few teaspoons of water or mandarin juice to assist blending, if required. Transfer to a piping bag.
- For the Chicken Skin, stretch the chicken skin out over a large, lined baking tray and season with salt, to taste.
- Top with a piece of baking paper and then another tray to keep it flat. Roast for 20-30 minutes or until golden brown.
- Use a 3cm ring cutter to cut out at least 20 circles of the crisp skin. Use a skewer to pierce a hole in each circle big enough to fit the stem. Set aside.
- For the Mushroom Dashi and Port Jelly, place a 4cm flat mushroom gill mould on a baking tray.
- Place porcini, bonito, salt and water in a small saucepan. Bring to the boil then reduce heat and simmer lightly for five minutes. Remove from heat and add the kombu. Allow to cool.
- Strain mixture and weigh. Add enough port to bring the mixture to 300g.
- Whisk in agar to the cooled mixture then bring to the boil, whisking constantly. Boil for ten seconds then remove from heat.
- Spoon the mixture into the moulds and set for 10 minutes in the freezer, or until firm.
- To separate the moulds from the jelly, place the mould upside down on a tray and carefully bend the mould upwards. Use a pallet knife to pull the jelly away. Place the mushroom gill rounds on a tray in the fridge and repeat until 20 rounds have been achieved.
- Alternatively, spread the gel onto a tray to form a thin layer. Allow to set in the freezer for 10 minutes, then use a 4cm cutter to cut 20 rounds from the sheet.
- For the Black Garlic and Slippery Jack Stems, blend dried mushrooms and salt in a spice grinder until a fine powder.
- Place into a bowl and with the butter and black garlic and mix until smooth.
- Scrape the butter into the stem mould or shape into twenty 3cm x 4mm stem shapes.
- Freeze the butter until rock hard before removing. If using the mould, place the set butter stems aside and repeat until 20 stems have been achieved.
- For serving, boil stock and mushrooms together to make the aromatic broth for the dry ice.
- Arrange pebbles on a large serving plate. Place the plate onto a larger serving plate and surround with pine needles.
- To assemble each tart, use a 2cm diameter ring cutter to cut a piece of parfait. Place into a porcini tart case. Pipe a little mandarin puree around the parfait.
- Place a chicken skin disc on top and press down to ensure the parfait fills the tart case evenly. Carefully top with one of the mushroom dashi port jellies, then poke a black garlic and slippery jack stem into the centre cavity.
- When all the tarts are made, arrange on the serving plate, amongst the mushrooms. Add dry ice pieces amongst the pine needles.
- When ready to serve, pour enough of the mushroom broth onto the dry ice to create the dry ice smoke.
