• TO DRINK: The earthy flavours of garam masala and liver both like sweet flavours. For a local flavour, try a late harvest Chenin Blanc

    Garam masala chicken liver parfait with apple and rooibos dressing

    Serves: 6
    Cooking Time: 2 hrs + 1 hr to chill


    • ½ onion, peeled and finely chopped
    • 3 garlic cloves, crushed
    • a handful of fresh wild herbs like
    • wood sorrel, nasturtium, chickweed, wild fennel and young radish leaves
    • 250ml (1 cup) apple juice
    • 6 rooibos tea bags
    • 85ml red wine vinegar
    • 3cm fresh ginger, grated
    • 50ml sugar
    • 2 juniper berries
    • 5ml (1 tsp) mace
    • a sprig of thyme
    • 30ml (2 tbsp) garam masala, ground
    • 250ml (1 cup) Martini Bianco
    • 400g chicken livers, cleaned
    • 5 large eggs
    • 400g butter, melted
    • salt and finely ground white pepper, to taste
    • red apple and radish, very finely sliced
    • sweet melon, cubed
    • naartjie segments



    Line a 19cm x 16cm x 3cm terrine mould with plastic wrap and preheat the oven to 150°C.


    Combine the onion, garlic, thyme, garam masala and Martini in a saucepanover high heat and reduce to a third.


    Liquidise the chicken livers in a blender and add the eggs while liquidising. Remove the thyme sprig from the reduction and add the reduction to the chicken liver mixture. Add the butter and season.


    Pass through a fine mesh sieve into the prepared mould. Cover tightly with plastic wrap and bake in a bainmarie until the centre has just a slight wobble, about 20 – 30 minutes.


    Remove from the oven and allow to cool. Place in the fridge to chill forabout 1 hour.


    For the dressing, combine all the ingredients in a saucepan and bring to a simmer. Allow to simmer for 10 minutes then strain through a fine mesh sieve.


    Pour the liquid back into the saucepan and reduce to a third over high heat. Cool to room temperature.


    Lightly dress the prepared fruit garnishes and slice the parfait intosix equal portions.


    Place the parfait slices on plates and carefully arrange the dressed fruit on top of each slice. Drizzle the dressing around the plates and serve.


    The Institute of Culinary Arts in Stellenbosch is a leading training institution. For more information, call 021-885-1414 or visit www.icachef.co.za