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    Recipe method

    Peel and wash the potatoes. Place in a large pan of salted water and bring to the boil - cook for 10 minutes from boiling point.

    Peel and finely dice the shallots. Finely chop the chives. Season the calves liver slices with salt.

    Heat a frying pan, add olive oil and sear the liver slices for 2 minutes on each side. Remove from the pan and set aside.
    Add a knob of butter to the same pan, along with the shallots. Cook for 1 minute and then return the foie gras to the pan and deglaze with 3 tablespoons of water and the balsamic vinegar.

    Drain the potatoes and then crush with 80g butter and add the chopped chives.

    Use stainless steel serving rings to plate the potatoes. Serve the liver alongside the potatoes and finish with a drizzle of sauce.

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    • STEPHEN - Comment on:
      No ingredients list
    • MARTIN - Comment on:
      Hi - the list of ingredients seems to be missing!
    • PETER - Comment on:
      Can you please add the ingredients we need for making salmon and goats cheese maki rolls.
    • CHRISTINA - Comment on:
      Another day; another recipe; another mystery! No ingredients list again. What's with your IT people?
    • CHRISTINA - Comment on:
      Here we go again...no ingredients list. Please sort this out soon.
    • TANNITH - Comment on:
      Hi, tried this recipe last night but it does not tell you where to use the butter? End result = a bit dry and crumbly.
    • Un Chef de l'atelier
      Sincere apologies for the errors currently present on this recipe. We are in the process of updating our recipe system but technical issues are causing a much greater delay than anticipated. To avoid further delay accessing your class recipes, please feel free to email sylvia@atelierdeschefs.co.uk with the details of the recipes you are missing and you will then receive a PDF version of the recipe. Apologies once again for the delay and thank you in advance for your patience whilst we resolve this matter.
    • CHRISTINA - Comment on:
      There's no ingredients list! Again! That's several days running now. You're having a laugh, aren't you? I'm on the point of removing you from my list of websites to visit. You're not worth the effort.
    • PETER - Comment on:
      Can you please supply a list of ingredients for chicken and ginger yakitori.
    • CHRISTINA - Comment on:
      Come on! Buck up there! There's no ingredient list. We could make up the bit about the chicken, but the sauce shrouded in mystery. Not even Poirot could work it out!

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