CHICKEN LIVER PARFAIT WITH SULTANAS & RAISINS

Chicken liver parfait with sultanas & raisins image

Making your own paté is an extra-special touch- this version is flavoured with wine, cream, garlic and sage

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 9

Ingredients

100g jumbo sultana and raisins
6 tbsp sweet dessert wine
100g unsalted butter
2 x 400g/14oz packs chicken livers , cleaned
2 garlic cloves , crushed
2 tbsp chopped sage
150ml pot double cream
thinly sliced brioche rolls
few salad leaves

Steps:

Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.
Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

Nutrition Facts : Calories 325 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Protein 19 grams protein, Sodium 0.41 milligram of sodium