CHICKEN LIVER PARFAIT

Chicken liver parfait image

Get your dinner party off to a great start with a silky-smooth chicken liver parfait. Serve with toasted brioche and a sweet chutney for an indulgent starter

Provided by Tom Kerridge

Categories Starter

Time 30m

Number Of Ingredients 12

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Ingredients

100ml red wine
1 tbsp brandy
1 shallot , sliced
2 garlic cloves , grated
2 tbsp sunflower oil
400g chicken livers
2 tsp fresh thyme leaves
50ml double cream
200g unsalted butter , melted
100ml clarified butter , melted, to top (see tip, below)
6 thick slices of brioche
chutney , such as orange, to serve

Steps:

Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.

Nutrition Facts : Calories 751 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium