Gougère with Chicken Livers, Mushrooms and Marsala
Photography by Nick Tresidder.
Serves: 4
INGREDIENTS
Gougère
300 ml cold water
100 grams butter, cut into small dice
120 grams flour
½ teaspoon sea salt
3 eggs, beaten
100 grams grated Gruyère cheese
Glaze
1 egg, beaten
4 tablespoons grated Parmesan cheese
Filling
4 tablespoons olive oil
75 grams butter
2 cloves garlic, crushed
2 tablespoons chopped sage
500 grams large flat mushrooms, thickly sliced
400 grams chicken livers, cleaned and cut into large pieces
4 tablespoons Marsala
¼ cup chicken stock
3 tablespoons cream
sea salt and freshly ground pepper
2 tablespoons chopped
flat-leaf parsley
To serve
rocket leaves
crème fraîche
METHOD
Gougère: Preheat the oven to 200°C. Put the water and butter in a medium sized saucepan and slowly bring to the boil. Make sure the butter has melted before the water itself comes to the boil. Sift the flour and salt onto a piece of baking paper. As soon as the water comes to the boil, remove from the heat and tip in all the flour.
Immediately start beating with a wooden spoon until you have a smooth paste that comes away cleanly from the sides of the saucepan. Using a wooden spoon or an electric mixer, slowly beat in the eggs until you have a smooth and glossy paste. Stir in the Gruyère cheese.
To cook: Spoon or pipe heaped teaspoonfuls of the mixture onto a lined baking tray, placing them closely together to form 4 circles about 12 cm in diameter. Brush the tops with beaten egg and sprinkle over the Parmesan. Bake for 30 minutes or until crisp and a good golden colour.
Filling: Heat the oil in a sauté pan and drop in the butter. When sizzling, add the mushrooms, garlic and sage and cook for 4-5 minutes until tender. Add the cream and bubble up until reduced and thick. Remove from the pan and set aside. Add a little more butter to the pan and cook the livers over a high heat for 2-3 minutes. Add the Marsala and stock and scrape the bottom of the pan to deglaze and reduce. Season. The livers should be cooked but still a little pink in the centre. Combine the mushrooms and livers and stir in the flat-leaf parsley.
To serve: Split the hot gougères in half horizontally and put the base of each on a warm plate.
Top with rocket and spoon over the chicken livers. Replace the tops and garnish with a spoonful of crème fraiche and a sprig of flat-leaf parsley or a crisp fried sage leaf.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!