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.
Dinner Party Dishes
Sesame Crusted Scallops with an Asian Style Salad
This recipe is a little different from seared or pan fried scallops as they are pan fried in a crust of Sesame seeds. The sweet firm flesh of the scallop is a perfect foil for the sweet, sour, salt flavours of the dressing and the crisp Asian inspired salad.
Spicy Crab and Prawn Fishcakes with Sweetcorn, Coriander and a Thai style Dipping Sauce
I love the layers of flavours in Thai cooking and while this dish is only my interpretation I hope it has a little of the depth, spice and variety with the typical hot, sweet and sour tastes. The Thai style dipping sauce can be made a day ahead and stored in the refrigerator but is best served at room temperature.
Gazpacho
Gazpacho is very popular across the Iberian peninsula this simple version of classic chilled tomato soup is ideal as an appetizer or as a light lunch.