Chicken Liver Parfait
This recipe is perfect as a substantial first course or lightish supper on an autumn evening in front of the fire. It will keep for up to 2 days in the fridge so can be easily made in advance if required. Serve with toasted brioche and Rosemary Jelly. It is not light in calories so not a recipe for every day but wonderful as an occasional treat, with your favourite wine or chilled, Amontillado sherry would also work very well - try it and I think you'll agree.
400 g chicken livers (organic if possible), trimmed
100 ml red wine
1 tbsp brandy
1 shallot, sliced
2 cloves of garlic, crushed
2 tbsp olive oil
2 tsp fresh thyme leaves
50 ml double cream
200 g butter, melted
100 ml clarified butter
Line a 1 lb loaf tin with cling film or baking parchment.
Add the wine, brandy, shallot & garlic to a saucepan & bring to the boil until most of the liquid has reduced (approx. 5 mins). Set aside to cool.
Heat the olive oil in a large frying pan. Add the livers & sear for one minute on each side until they are brown on the outside and pink in the middle. Remove from the pan & set aside.
Tip the livers into a food processor along with the cooled wine & shallot mixture. Add the melted butter, cream & half the thyme leaves. Blend to a fine purée & season generously with salt & pepper. Pass through a fine sieve at this stage if you would like the parfait to be super smooth, personally, I don't bother unless serving for a dinner party. Pour the mixture into the loaf tin or 6 individual ramekins & transfer to the fridge to set.
Once set, sprinkle to top with the remaining thyme leaves & spoon a thin layer of clarified butter over the top. Return to the fridge to chill.
To serve, slice the brioche & toast. Serve with the sliced parfait and separate pots of Rosemary Jelly and chutney.