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Millefeuille of Chicken Liver with Toasted Almonds

By: Paul Tanner, Sky Taste

250g puff pastry
250g pot of chicken livers
1 chopped clove garlic
1 chopped banana shallot
2 tbsp balsamic vinegar
100ml reduced beef stock
40g butter
2 tbsp chopped parsley
80g toasted almonds
1 egg
Olive oil for cooking

1. Roll out pastry to 6mm thick. Cut 2 large diamond shapes. Next cut 5mm in on the diamond of pastry at both ends. Egg wash and overlap each end, place on a baking tray and bake at 180C for 12-14 minutes until golden brown and set aside.

2. Chop the chicken livers into 3cm chunks and set aside. Sauté garlic and shallot with a splash of olive oil and 40g butter in a non-stick pan for 2 minutes / until translucent, then add the livers and cook for a further 2 minutes. Add vinegar and mix well then add the stock and bring to a simmer, add the parsley and remaining butter. Remove from the heat and stir well. Sprinkle over toasted almonds.

Cut pastry diamonds in half, place base of diamond on a plate, spoon over liver mixture and drizzle sauce around. Finish by putting pastry lid on top and serve.