Thursday, February 24, 2011

Liver sausage parfait, velvet cupcake and sweet and hot chicken

Chicken liver and smoked sausage parfait with polenta flatbread
Today's Food Diary
Breakfast: Rolled oats with kiwifruit and linseeds
Lunch: Chicken liver and smoked sausage parfait with polenta flat bread
Dinner: Stir fried potatoes and zucchini

Chicken liver and smoked sausage parfait that I have posted the recipe for is a low fat version that uses milk instead of cream. It is still very delicious. Parfait is usually finished off by blitzing to make it silky smooth, cooling, placing in ramekins, topping with butter, refrigerating, waiting and then eating. Too many steps involved after the parfait is cooked, I skipped these steps and took the quicker and shorter pot-to-plate route.

I used lightly smoked sausage. The sausage mellows down the irony taste that liver has. If you don’t like liver, you may be able to tolerate parfait.

Today's Favourite Photo
Velvet Cupcakes with cinnamon cream cheese frosting, without artificial coloring!

Today’s Favourite Blog
Joanne concocted a “United Nations” dish with influences from different corners of the world. The dish named “Oven-Fried Tepin Chile Chicken and Waffles with a Juniper-Infused Pomegranate Maple Syrup” is one of the more innovative recipes I saw today, and one of the longest names I have ever seen.

Sweet and hot is a great flavour combination and when combined with Southern style fried chicken it should be a winner. And I didn’t realize the Southerners serve fried chicken with waffles.

Most Popular Recipes


  1. That polenta flatbread really looks good!

  2. That looks very attractive and unique, I love your flat bread base.

  3. I love the photo of the cupcake and I just plain love Joanne's blog. I hope you have a great day. Blessings...Mary

  4. Hah! You'll never get my husband to eat that! He won't touch liver with a 10-foot pole! I, on the other hand, love it and this looks great!

  5. I like your lunch today, specially the polenta. I love them specially deep fried then drizzled with parmesan

  6. yummychunklet: thank you
    Umm Mymoonah: thank you for visiting and your kind compliments
    Mary: thank you
    ping: maybe he may touch the parfait with a 5-foot pole. One small step at a time
    angsarap: sounds interesting, I have never tried that