Grandmas Brandy Pt with Homemade Brioche and Chutney - My Kitchen Rules - Official Site

10/02/14 9:54 PM

Thalia &
Bianca

Grandmas Brandy Pt with Homemade Brioche and Chutney

February 10 2014, 7:00pm

View the full recipe for Thalia and Bianca's

Grandmas Brandy Pt with Homemade
Brioche and Chutney (Episode 9)
Preparation time: 40 mins
Cooking time: 40 mins
Serves: 8

Ingredients
170g butter
2 onions, finely chopped
460g chicken livers, cleaned
6 bacon rashers, finely chopped
120g mushrooms, finely chopped
! tsp thyme leaves
2 bay leaves
2 tbs port
2 tbs dry sherry
2 tbs brandy
250ml (1 cup) pure cream
Salt and pepper, to season
Thyme leaves or sprigs, to serve

Notes
For a professional touch, top the pt with a layer of clarified butter. Melt 100g butter
over low heat without stirring. Remove from heat. As butter cools, milk solids will
settle on the bottom, leaving a clear, golden liquid. Without disturbing the milk solids,
spoon off the clear, clarified butter and spoon over the pt. For added presentation,
add a fresh herb leaf or some peppercorns, which will set in the butter. Refrigerate
until set.
The pt can be made up to two days in advance. Cover and refrigerate.
This chutney would make a great gift. Pour hot chutney in sterilised jars and seal
immediately. Refrigerate for up to two weeks.
Bread flour (also known as bakers flour) has a higher gluten content than regular
flour, which gives the dough its elasticity and chewy texture. It is available from
selected supermarkets.

Blackberry Chutney (makes 5 cups)

500g blackberries
2 large apples, finely chopped
140g caster sugar
1 medium red onion, finely chopped
1cm-piece fresh ginger, grated
2 tbs Dijon mustard
150ml white wine vinegar

Brioche Rolls
60ml (" cup) warm milk
21g dried yeast
1 tbs caster sugar
500g (22/3 cups) bread flour
2 tsp salt
7 eggs, plus extra 1, lightly beaten
100g soft butter, cut into 1cm cubes

Method
1. To make pt, melt butter in a large frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add chicken livers, bacon, mushrooms and
herbs. Cook, stirring occasionally, for 2 minutes or until livers are browned all over. Remove bay leaf. Transfer mixture to a food processor.
2. Add port, sherry and brandy to pan and simmer for 30 seconds or until reduced by half. Add to food processor with cream and process until smooth. Season with salt and
pepper. Strain through a sieve into a jug, then divide among serving dishes. Refrigerate for 3 hours or overnight until set.
3. To make chutney, combine all ingredients, except vinegar, in a large saucepan. Stir over medium heat for 4 minutes or until softened and blackberries burst. Stir in vinegar.
Season with salt and pepper. Simmer, uncovered, for 10 minutes or until slightly reduced. Set aside to cool.
4. To make brioche rolls, preheat oven to 200C. Combine milk, yeast and sugar in a small bowl. Set aside for 5 minutes or until frothy.

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Grandmas Brandy Pt with Homemade Brioche and Chutney - My Kitchen Rules - Official Site

10/02/14 9:54 PM

5. Sift flour and salt into bowl of an electric mixer. Add yeast mixture and eggs. Using the paddle attachment, mix on low speed for 3 minutes. Add butter, 1 cube at a time,
mixing to combine. Knead dough on a lightly floured surface for 30 seconds.
6. Place dough in a greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 2 hours or until dough doubles in size.
7. Punch down dough. Turn out onto a lightly floured work surface and knead for 10 minutes or until dough is smooth and elastic. Divide into 10 portions. Using floured hands,
roll each portion into 3 balls.
8. Place the 3 balls into one hole of a greased 80ml (1/3 cup) capacity muffin pan. Repeat with remaining dough. Cover pan with a clean tea towel and set aside for 20 minutes
or until risen by half.
9. Brush brioche with beaten egg and bake for 15 minutes or until golden.
10. Garnish pt with thyme and serve with chutney and brioche to the side.

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