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Courgette and Fennel Pollen Flan with Chicken Liver Bruschetta

This is a great combination of flavours. But, if you prefer, the bruschetta is a good lunch dish or starter in it's own right and the flan could be served with a salad or tomato sauce. The recipes are adapted from ones we learnt from Anna Binni, a well known Tuscan chef
Course Main Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6
Author Fiona Maclean

Ingredients

Chicken liver bruschetta

  • 400 g chicken livers
  • 1 shallot very finely chopped
  • 1 glass red wine
  • 2 anchovies
  • 8 medium slices good rustic bread
  • 1/2 lemon juiced
  • 50 g butter
  • 2-3 tablespoons good quality olive oil

Flan

  • 8-10 small courgettes Cut into batons
  • 50 g butter

Bechamel

  • 2 cloves garlic crushed
  • 220 ml milk
  • 1 tablespoon flour
  • 30 g butter
  • Pinchfennel pollen

Flan

  • 2 eggs
  • 50 g parmesan grated
  • Pinchnutmeg freshlly grated

Bechamel

  • 1/2 teaspoon vegetable stock powder Marigold bouillon might work here, I like e-cuisine because it is not too salty

Flan

  • 1 handful flat leaved parsley chopped finely
  • 2 tablespoons Olive Oil

Instructions

Bechamel

  1. Make the Bechamel by melting butter and blending in the flour over a low heat
  2. Add the fennel pollen and vegetable stock powder to the milk and warm gently (I use my microwave for this!)
  3. Blend the milk into the flour and water roux bit by bit, stirring constantly
  4. Bring to a gentle simmer stirring constantly till you have a thick, gluey mixture
  5. Cover the bechamel and put to one side

Flan

  1. In a pan put ½ glass of water, 50g butter, 2 tablespoons olive oil, diced courgettes garlic and shredded parsley. Cover the pan and cook on a high flame for 5 minutes.
  2. Take the lid off and keep stirring so that the liquid evaporates. Once the courgettes are cooked, drain in a kitchen paper lined colander, chop the mixture finely and mix with the béchamel, add a pinch of nutmeg, 2 eggs and mix carefully. Add the grated parmesan at the end.
  3. Butter the ramakins/pudding dishes and then line with fine breadcrumbs. Fill the dishes with the flan mixture about 2/3rds of the way up
  4. Bake in a hot oven (200-200c) for around 20 minutes, till the flans have risen and the tops are nicely browned
  5. Take out of the oven and leave to cool for 5 minutes before turning them out of the tins

Chicken Livers

  1. Wash the chicken livers thoroughly and cut them into small pieces. Put them in a pan with the butter, 2 tablespoons of olive oil and shallot. Sautee on medium flame for approximately 15 minutes with the lid on.
  2. Take off the lid and turn the gas to maximum and keep turning and sautéing them. When they are nicely done deglaze the pan with a little wine (I used red wine). Repeat this process 3 times, scraping off the caramelised meat from the pan sides into the sauce.
  3. Add the anchovies, stir well, add the lemon juice and continute to cook with the lid off for a further 10 minutes, stirring often. Check the flavour and season with salt and pepper to taste
  4. Brush the bread slices with oil and if you like rub with a cut clove of garlic. Toast them on the grill or on a hot griddle
  5. Serve the chicken livers on the toasted bread with the flan to one side