by Executive Chef Ronnie S. Macuja, Higher Restaurant \u2013 Patong<\/em><\/p>\n At Higher Restaurant in Patong, Executive Chef Ronnie S. Macuja combines classic French finesse with tropical inspiration. His Goose Liver and Chicken Parfait is silky, rich, and beautifully complemented by sweet-spiced papaya chutney, crisp rye crostini, and a drizzle of chili-balsamic reduction \u2014 an elegant balance of texture, contrast, and depth.<\/p>\n Chicken Liver Parfait (serves 10)<\/strong> Papaya Chutney (serves 8)<\/strong> Rye Bread Crostini<\/strong> Foie Gras (per portion approx. 50 g)<\/strong> Chicken Liver Parfait<\/strong> Papaya Chutney<\/strong> Rye Crostini<\/strong> Foie Gras<\/strong> To Assemble<\/strong> Poultry \u2013 Goose Liver, Chicken Parfait, Papaya Chutney by Executive Chef Ronnie S. Macuja, Higher Restaurant \u2013 Patong At Higher Restaurant in Patong, Executive Chef Ronnie S. Macuja combines classic French finesse with tropical inspiration. His Goose Liver and Chicken Parfait is silky, rich, and beautifully complemented by sweet-spiced papaya chutney, crisp rye crostini, and […]<\/p>\n","protected":false},"author":3,"featured_media":821,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[209,91,171,210,45,73,104],"class_list":["post-820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-chicken-parfait","tag-fine-dining","tag-foie-gras","tag-higher-restaurant","tag-patong","tag-recipes","tag-sala-phuket"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/820","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=820"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/820\/revisions"}],"predecessor-version":[{"id":824,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/820\/revisions\/824"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/821"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=820"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
\u00bd green apple
20 g butter
Orange zest
Thyme
Rosemary
100 ml red wine
Ginger
200 g chicken liver
150 g goose liver
250 ml cream
300 g melted butter
2 eggs
Nutmeg<\/p>\n
1 tsp chili sauce
1 tsp Tabasco
\u00bd onion, finely diced
\u00bc papaya, peeled and cubed
\u00bd red pepper
200 g honey
\u00bd cup red wine vinegar
\u00bc cup ginger, cubed
1 clove garlic, chopped
Salt<\/p>\n
5 slices rye toast bread
Walnut oil<\/p>\n
Salt and pepper
Brandy<\/p>\n
\nMethod<\/h3>\n
Saut\u00e9 ginger and apple in butter with thyme, rosemary, and orange zest. Deglaze with red wine and reduce. Add chicken and goose liver, then transfer to a food processor. Blend while adding melted butter, eggs, cream, and nutmeg. Pass through a fine sieve, pour into dariole moulds, and bake at 100\u00b0C for 50 minutes. Chill to set.<\/p>\n
Combine all ingredients in a saucepan and simmer gently until thick and glossy. Adjust seasoning and allow to cool.<\/p>\n
Cut rye toast into rounds, brush with walnut oil, and bake slowly until golden and crisp.<\/p>\n
Season foie gras with salt and pepper, sear on both sides until golden, and deglaze with brandy.<\/p>\n
Unmould the parfait onto an oval plate. Arrange papaya chutney and crostini alongside, then top with seared foie gras. Garnish with tendrils, edible flowers, and drops of chili-balsamic reduction for colour contrast.<\/p>\n","protected":false},"excerpt":{"rendered":"