Starter – Cock–a–leekie terrine, whisky Vinaigrette
SERVES 6 MEDIUM
6 boned chicken thighs
6 chicken livers
Salt and pepper
1 bay leaf
2 sprigs thyme
4 cloves of garlic, peeled and finely chopped
100g fresh parsley, finely chopped
40g semi–dried prunes, diced
At least 100ml olive oil
10–12 baby leeks
200ml chicken stock to cook the leeks
Chive flowers to decorate (optional)
90ml olive oil
30ml sherry vinegar or balsamic
1 tsp mustard
1 tsp honey
1 tbsp whisky
Salt and pepper
Season the chicken and place in a large pan with the bay leaf, thyme and garlic. Pour over enough olive oil to just cover the meat. Just bring to the boil then simmer very gently for an hour.
Remove the chicken from the pan and leave to rest and cool. When cool, break up the chicken into small pieces.
Simmer the whole baby leeks in stock until just soft. Plunge into cold water and dry off on kitchen towel.
Season and sauté the chicken livers in a hot pan with a little oil, browning each side. Remove from the heat.
Line a terrine (or loaf) tin generously with cling film. Mix the chicken thigh meat, prunes and parsley in bowl. Check seasoning. Put half the mix into the lined tin, then layer on the chicken livers and finish off with the rest of the chicken mix. Place a weight on top, seal and refrigerate for at least 2 hours.
Prepare the vinaigrette by mixing together all the ingredients. Shake well.
To serve, strip the leeks and place a portion on each plate. Very carefully unwrap the terrine and slice. Place one serving on each plate and drizzle the dressing over the leeks. Decorate with chives and chive flowers if using.