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Duck liver pâté with mandarin jelly and Caraway Lavosh crackers

By
Tom Anglesea
Bring Michelin-star chef Tom Anglesea into your home to help you cook the ultimate Christmas dinner!

What you'll learn

Make this Christmas special and learn live with Michelin star chef and Great British Menu winner Tom Anglsea as he guides you through a complete Christmas meal:

Starter: Duck Liver Pâté with Mandarin Jelly and Caraway Lavosh Crackers

Main Course: Stuffed Ballotine of Chicken

Trimmings: Fried Brussel Sprouts with Pancetta, Pecans, Maple Syrup and Mint; Cranberry, Bacon and Apricot Stuffing; and Duck Fat Roast Potatoes

Pudding: Flourless Christmas Cake

Tom will be teaching a class every week in the run up to Christmas. Purchase each class separately or buy all together to save!

In this class, Tom will be helping you master a classic duck liver pâté complete with a mandarin jelly and caraway Lavosh crackers.

We'd love you to join in and participate but you're also welcome to just sit back, relax and watch the fun!
All prices are reflected in £GBP, however, we welcome guests from across the globe. Your total amount will be converted into your local currency at checkout.
The ticket price reflects one device/screen/login. For additional devices/screens or logins, you must purchase additional tickets.
You'll be provided your Zoom link upon booking, no later than 72 hours before the start of your class.

About

Tom Anglesea

Born in North East England, Tom Anglesea has trained in some of the world’s best restaurants, working under Gordon Ramsay in London, Thomas Keller in New York, and Neil Perry In Sydney.

Tom returned to England after his travels to take the reins as Head Chef at The Red Lion in Wiltshire where he was awarded his first Michelin Star.

Tom now heads up The Laughing Heart restaurant in East London. Now in its fourth year, The Laughing Heart is famous for its daily-changing small plates menu and natural wine selection.

In 2019, Tom appeared on the BBC's Great British Menu, going all the way to win his fish course at the coveted banquet at Abbey Road Studios. Tom has a broad wealth of knowledge over several cuisines, is very fun to work with and loves to teach.

What to bring

Serves 12

Ingredients for pâté:

  • 500g duck or chicken liver
  • 2 banana shallots
  • 4 garlic cloves
  • 17g salt
  • 2g black peppercorn
  • 2 bay leafs
  • sprig of thyme
  • 50ml brandy
  • 125 ml madeira
  • 125 ml port
  • 10 mandarins
  • 6 leaves gelatine
  • 5 eggs
  • 400g butter

Ingredients for Lavosh crackers:

  • 400g strong bread flour
  • 100g butter and 10 g melted butter
  • 100ml milk
  • 2 eggs
  • 20g maldon salt
  • 10g caraway seeds

Equipment

  • Strong food processor or blender
  • 3 small sauce pans
  • 1 fine sieve
  • 12 small serving pots
  • Clingfilm
  • Oven
  • Small jug
  • Rolling pin
  • Parchment paper
  • Flat tray
Cancellation policy
All classes may be cancelled up to 72 hours before the start time for a full refund. After this any cancellations are non-refundable. Learn more
Safety
Always carry out all transactions through Knowledge Recycled. Never transfer money to the instructors directly. Learn more
Technical requirements
You'll need to have access to a laptop, tablet or phone to download and use Zoom (which is what we use to stream the classes) and a good internet connection. All instructions will be provided when your class is booked. Learn more
Preparation
Have a look at what items you might need to bring along. All classes will be available to join 15 minutes before their start time so you can test your connection, audio and video, and ask any questions. Learn more
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