Serves 4
For Pork Liver and Clam
2 1/2 lb pork liver
2 tbsp Dijon mustard
2 tbsp maple syrup
4 minced peeled garlic cloves
salt and white pepper
olive oil
2 cups whisked egg (8 eggs)
1 cup flour
1 lb baby clam
1 bunch diced spring onion
4 tbsp apple butter
For Tofu and White Bean
2 lb tofu
1 lb white bean
salt and white pepper
1/2 cup 35 % cream
4 peeled garlic cloves
olive oil
Prepare the Pork Liver
Trim the pork liver, soak in running water for 2 hours. This is essential to clean the pork well; in the end the flavour of the pork will be mild. Cut pork liver to 1 cm thick slices, marinate with salt, white pepper, Dijon mustard, maple syrup, minced garlic and olive oil for 30 minutes in the fridge.
Dust the marinated pork liver with flour, then dip in whisked egg. Crust with sesame seeds. Sear the pork liver in a large pan with olive oil until golden brown on both sides (about two minutes each side). Keep liver pink inside. Keep warm.
Mix baby clam, whisked egg and diced spring onion very well. Season with salt and white pepper. Cook over gentle heat in a pan with olive oil. The clams will be coated with egg as it cooks. Turn off heat when all the clams are coated. Keep warm.
Prepare the Tofu and White Bean
Soak white beans overnight before cooking. Boil the soaked white beans in a large pot until they are creamy and tender. Strain the water away.
Roast the garlic with a little olive oil in 350C oven for 15 minutes. Blend the white beans with salt, white pepper and roasted garlic. Slowly add cream until the puree is smooth.
Cut tofu to small triangles, sear the tofu in a pan with olive oil until golden brown. Arrange the seared tofu to a small bowl, stuff with white bean puree, cover the bowl with cling film and steam for 15 minutes.
Placing
Spoon the scrambled egg and clam in the centre of the plate. Top with pork liver, spoon apple butter on the side of the liver. Behind the liver place the tofu and white bean.
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