
*A parfait is a really, really silky smooth pâté that you can whip up like a mousse.
Easy Chicken Liver Parfait for 6 to 8 medium ramekins 2 x 250g packs of Jersey Butter ( other butters are great too ) 1kg Chicken Livers, preferably free-range or organic, trimmed 4 large Banana Shallots, peeled and very finely chopped 2 cloves of Garlic, peeled and finely chopped A small bunch of fresh Thyme leaves picked 50ml good quality Olive Oil Sea salt and freshly ground Black Pepper A small wineglass of Brandy to garnish Thyme, Bay leaves, Pink Peppercorns Clarified Butter – Place one whole pack of butter in a pan on a low heat or pilot light and let it tick away for 20 to 30 minutes until completely separated. The clear butterfat will separate from the white part in the bottom which is the whey. Skim the clear fat off the top and put in a separate container. This a similar technique to making Ghee the staple of Indian cookery and the base of many of the rich buttery curry sauces. Clarified butter can be used at a much higher temperature because there are no milk solids to burn. In the oil sauté the shallot, garlic, and thyme for about 10 minutes, stirring occasionally, until soft and just starting to colour. Turn up the heat and add a splash more oil, the chicken livers and a pinch of salt and pepper. Cook for about more than 4 minutes until the livers plump up and they are still very pink in the middle. Add brandy to the pan of livers, and let it flame off. Tip everything straight into a food processor with all the juices scraping out the pan. Blitz until smooth and check seasoning. Dice up your remaining pack of butter, and add it piece by piece, with the food processor still running. Wait for each piece to be combined before adding more. Keep whizzing when it’s all in, and you’ll see it start to shine. Taste again and season again if necessary. Pass through a fine sieve and pour into ramekins, then cool. Decorate with thyme, bay leaves, and peppercorns and top with clarified butter. Return to refrigerator and serve once the butter is set. Allergens in this recipe are;
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