Chicken Liver Parfait

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Chicken Liver Parfait

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Ingredients

Adjust Servings:
300 g Butter softened
Olive Oil
2 Shallot peeled and finely chopped
2 Garlic peeled and finely chopped
400 g Higher-Welfare Chicken Livers, trimmed
a few sprigs, leaves picked Fresh Sage
small wineglass Brandy
1 pinch Ground Mace
1 loaf French Bread
1 punnet Salad Cress

Quick chicken liver parfait recipe that keeps for two weeks (if no one eats it first!)

Cuisine:

Ingredients

Directions

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I have to admit as much as I love Chicken Liver Parfait, the thought of touching liver makes me feel a little squeamish. I got round it by making a super quick and super easy recipe from Jamie Oliver and using tongs to touch the liver…a bit pathetic I know!

The smell of the sage and brandy cooking distracted me and once they were whizz up into the parfait you could easily forget what went into them! Rather disappointingly we don’t have a gas hob anymore so I didn’t get to flame it.

This recipe takes about 30 minutes to make and an hour to set, but brilliantly (as it makes rather a lot) it can keep for up to two weeks in the fridge if you get the butter seal correct. However just to let you know ours has almost gone already.

Update: The kids are obsessed with the parfait and have requested that I make it again. I accidentally said chicken liver pate to them and my 4 year old daughter corrected me – ‘it’s parfait, mummy!’

 

Steps

1
Done

Preheat the oven to 110ºC/225ºF/gas ¼. Put half the butter in an ovenproof saucepan and pop it in the oven to slowly melt until it’s separated – this will take about 10 minutes. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.

2
Done

Heat a little olive oil in a frying pan. Slowly fry the shallots and garlic for 10 minutes, until soft and tender, then remove to a plate. Wipe the pan clean with some kitchen roll, turn up the heat then throw in the livers and most of the sage. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.

3
Done

Pour in the brandy. If you're using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well and add the mace. Transfer the mixture to a serving bowl.

4
Done

Sprinkle the remaining sage leaves over the parfait, then spoon over the clarified butter. Leave the parfait to set in the fridge for 1 hour. It will taste beautiful straight away, but it’s even better if the flavours are left to develop for a couple of days. If the butter seal isn’t disturbed it should last as long as two weeks, though it never lasts that long in my house!

5
Done

When you are ready to serve, slice up the bread and griddle the little toasts. Pile them onto a board next to your parfait with a pile of snipped cress on the side and dig in.

Zoe Negus

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previous
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Rack of Lamb with Escalivada and Pickled Onion
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