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Poultry-Goose Liver, Chicken Parfait, Papaya Chutney

by Higher Restaurant


Chicken liver parfait to serve 10

  • ½ a green apple
  • 20 gm butter
  • Orange zest
  • Thyme
  • Rosemary
  • 100 ml red wine
  • Ginger
  • 200 gm chicken liver
  • 150 gm goose liver
  • 250 ml cream
  • 300 gm butter, melted
  • 2 eggs
  • Nutmeg

*Sauté the ginger, apples in a hot pan with butter. Add thyme, rosemary, orange zest. Deglaze with red wine and reduce.

Mixed into the livers and put in the food processor. While processing, add melted butter, eggs, cream and nutmeg. Pass through a fine strainer and place into dariole mold. Bake in the oven 100 degrees for 50 minutes. Refrigerate and let it set.

Papaya Chutney to serve 8

  • 1 tsp chili sauce
  • 1 tsp Tabasco
  • ½ onion-cut into brunoise
  • ¼ whole papaya-peel, peeps out, slice in cubes
  • ½ red pepper
  • 200 gm honey
  • ½ cup red wine vinegar
  • ¼ cup ginger cubes
  • 1 clove garlic-chopped
  • Salt

Rye bread crostini

Take five slices of rye toast bread, cut into round molds, sprinkled with walnut oil and bake slowly in the oven until golden brown and crispy. Cool down.

Foie gras (portion approx. 50gms)

Season the foie gras with salt and pepper and grill on both sides. Deglaze with brandy.

*To assemble the dish, take out the liver parfait from the molds and put in the side of the oval plate. Line them up with papaya chutney, crostini. Garnish with tendrils and edible flowers. To finish the dish add some drops of the chili-balsamic reduction to give a colour contrast to the plate. It’s then ready to serve.

About Chef Ronnie S. Macuja

Ronnie graduated from a Marine Engineering course back in the Philippines and found himself working in a hotel a few months later... so bizarre that until now he finds it hard to believe. He was offered a two-year apprenticeship by the Manila Hilton International and was part of the team that won top prizes two years in succession in international culinary events. When he was offered work in New Zealand, he took the opportunity and never looked back. He was employed by Hyatt Regency in Auckland and from being commis chef climbed his way up to be Chef de Cuisine at the Top of the Town restaurant, the hotel’s famous fine dining restaurant. Ronnie is known for his inventiveness in preparing seemingly ‘simple’ dishes in a completely different way. He steered Sala Bua for 10 years and led them to be one of the best dining experiences on the island.

As with most true chefs, Ronnie is the essence of humility and politeness, spending hours a day in the kitchen, not only creating new dishes, but teaching and training newcomers, in a 'hands-on' approach.

After spending many years at Sala Bua and Vset Restaurant he was recently appointed Executive Chef of a very exciting, vibrant and new addition to the dining scene called Higher Restaurant and Lounge located on the rooftop of Seduction discotheque.

  • Chef Ronnie S. Macuja

Higher Restaurant
Tel: +66 76 345709