Chicken liver and bread were homemade,the rest were store bought. Fresh chicken liver is essential for this ,but since there aren't many fresh slaughtered chicken in HK,getting large quantity of chicken liver is the hardest part of making this....I was prepared to go to the market in the morning and collect them from different stalls,before anybody else reached them!
Hi Makiko,glad you like this! I have been wanting to make this for a long time,I finally did it!Fig preserve is perfect match,savoury and sweet in one bite!I wanted to make it too,but I found good one in a store! But for liver parfait,fresh liver is essential for the smooth texture,luckily we still can get them here(although not so easy). I thought chickens in Japan are freshly slaughtered,and finding liver shouldn't be too difficult,I see many 精肉店 in tsukiji area too,but I never checked if they sell liver...May be they are highly in demand,yakitori places,bistros and many restaurants want them to make food,and there are only two in one chicken... But I thought you don't eat innards,I am a little surprised to see you interested!
Fresh chicken liver is essential for this ,but since there aren't many fresh slaughtered chicken in HK,getting large quantity of chicken liver is the hardest part of making this....I was prepared to go to the market in the morning and collect them from different stalls,before anybody else reached them!
新鮮なレバーを手に入れるのは日本でも難しいよ。スーパーマーケットではなく、信頼できる精肉店へ行かないとね。それにしても、砂肝は時々調理するけど、レバーには挑戦したことがないなぁ。
I have been wanting to make this for a long time,I finally did it!Fig preserve is perfect match,savoury and sweet in one bite!I wanted to make it too,but I found good one in a store!
But for liver parfait,fresh liver is essential for the smooth texture,luckily we still can get them here(although not so easy).
I thought chickens in Japan are freshly slaughtered,and finding liver shouldn't be too difficult,I see many 精肉店 in tsukiji area too,but I never checked if they sell liver...May be they are highly in demand,yakitori places,bistros and many restaurants want them to make food,and there are only two in one chicken...
But I thought you don't eat innards,I am a little surprised to see you interested!
這個盤子漂亮極了! 靠邊的花樣雲彩似的,顏色也蠻漂亮。請問你在哪裏獲得的?
但請容我囉唆一點!
我近來一直綱購法國的二手餐具,其中有一位老闆娘見我買多了,便送了這隻給我。同風格的她店裏有很多,但我一直沒有什麼興趣,鮮艷顏色的陶器不合我風格,但老闆娘說這些其實是好東西,想我見識一下,便寄來一隻讓我親身感受。不用說也是全手工做的,圖案是手繪,還是凸出來的,法文是barbotine,這樣的處理,日本和中國也有的,但名稱我忘記了...
真的是越看越漂亮!
一直想做些合襯的食物,然後拍些照片給她,這個希望她喜歡吧!
那位老闆娘肯定喜歡這張照片吧! 她也知道你常拍食物照片嗎? 這樣漂亮的照片一定使她驚喜吧!
歐洲風格的盤子在日本的確難找,有的話價錢也昂貴,上網買的雖然要付郵費,也化算的。
這次看不到盤子的圖案,會再找機會讓你看的。
照片還沒送出,這幾天一直在忙....
你會找機會給我看盤子上的圖案的嗎? 那我就盼望著你用什麼樣的照片來給我看它吧! ヽ(^ω^)ノ