The best thing about this recipe is that it does not require the poaching in a water bath or bain-marie that you find in classic pâté and parfait recipes. Actually, make that the second best thing, the most important thing you need to know about this parfait is it is delicious, absolutely delicious. It is easily adapted, and you can fancy it up a little up by substituting duck livers for chicken and adding extra flavours like orange peel, tarragon, and Cointreau.
Chicken Recipes
My Murgh Makhani – National Curry Week
Butter Chicken does not have a pedigree stretching into the dawn of history, it is believed to have been created in Peshawar and after the British partition, the chef moved to a New Delhi restaurant. A customer wanted a meal late in the evening and marinated chicken, ready for the Tandoor oven, was tossed with tomatoes, butter and spices and the Murgh Makhani ( butter chicken ) was born.
Weekend Top Tip – Let your roast relax!
I’m pretty sure Frankie wasn’t talking about sirloins and saddles of lamb but the important word here is RELAX. Every chef I know worth their salt* and every TV chef you watch will all tell you to let cooked meat relax