CHICKEN LIVER PARFAIT WITH QUICK APPLE & SAFFRON CHUTNEY

CHICKEN LIVER PARFAIT WITH QUICK APPLE & SAFFRON CHUTNEY image

Categories Condiment/Spread Chicken Appetizer Sauté

Yield 8 Serving

Number Of Ingredients 32

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Ingredients

Ingredients
300g fresh chicken livers
200ml milk
3 eggs plus 2 egg yolks
75g butter, cut into large cubes
2 teaspoon sea salt
For the Reduction
3 tablespoons olive oil
2 shallots, thinly sliced
1 bay leaf, torn
3 sprigs thyme
1 sprig rosemary, roughly chopped
1 tablespoon white peppercorns , coarsely crushed
5 tablespoons Cognac
150ml Ruby Port
150ml Madeira
To Seal the Parfaits
200g unsalted butter
pinch grated nutmeg
1 sprig rosemary , leaves chopped
3 large sprigs thyme , leaves only
For the Chutney
3 tablespoons olive oil
2 shallots, finely chopped
thumb-size piece fresh ginger , peeled and finely chopped
large pinch saffron strands
100g caster sugar
5 tablespoons white balsamic vinegar or cider vinegar
2 eating apples, peeled, cored and chopped
Soak the livers overnight in milk to remove any bitterness. Drain well in a colander. To make the reduction, heat the oil in a sauté pan and fry shallots, herbs and peppercorns for 3-5 minutes until the shallots are starting to soften. Add the Cognac and carefully flambé by tipping the pan towards the flame, or use a match.
Once the flames have subsided, boil the Cognac for a few seconds until it reduces down to a couple of tbsp. Add the port and Madeira together and boil again for about 10 minutes, or until reduced by two thirds. Leave to cool slightly so it's not piping hot.
Check seasoning, and then pour into eight 100ml ovenproof ramekins. Heat the oven to 110C/fan 90C/gas ¼. Line a heatproof pan with four layers of kitchen towel and sit the ramekins on top. Pour very hot, but not boiling, water into the pan

Steps:

Test if the parfaits are ready by tilting one of them to the side - the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Don't forget that it will keep on cooking as it cools.) Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set. Seal the parfaits with butter. Melt the butter in a pan but do not let boil. Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days. Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 minutes. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few minutes until the sugar melts and starts to caramelize, stirring all the time. Tip in the vinegar and apples, and then cook for 5 minutes until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks. Gordon's tips Gordon says he always tests the parfait mixture before baking, as the seasoning is crucial. 'If you don't want to taste the mix raw, cook some instead: wrap a little of the mix in cling film and poach in a pan of hot water for a few minutes, then taste and adjust the seasoning.'