Alison Slade passed this recipe on to me. It came via her daughter Caitlin who was given it by a chef at her catering college. Caitlin used it as part of her entry for a competition where the students had to create a 3 course menu for 2 people for under £10.00. Caitlin won 2 weeks work experience at a top restaurant in Oxford. Over to Alison ... measurements are a bit vague. You will have some choux mix left, make them into éclairs for pudding
250G Chicken livers
200ml double cream
1tbls Wholegrain Mustard
100g Plain Flour
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, place the butter, water and salt into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and shoot in the flour all in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. It may not be necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly from a spoon if it is given a sharp jerk.
8. Lightly oil a large baking tray. Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet finger and spoon on to the baking tray. This ensures a crisper topping.
9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
10. Remove from the oven and prick the base of each profiterole. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.
1. Dip the chicken livers in flour, pan fry on olive oil until slightly pink, cook more if you want well done
2. Remove from pan and keep warm, deglaze the pan, (swill the cider about in the pan :) ), with the cider, add mustard and cream and heat through.
3. Core and slice the apple and place on a hot griddle until tender
3. Split the choux buns and share out the cooked livers, spoon over the sauce, over and around the choux bun. Put the lid back on serve with the apple slices