Chicken Liver Parfait

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This is beautifully rich and buttery but the Chinese spice adds a nice point to the flavour.

What you’ll need

  • 450g chicken livers
  • 150g butter plus a bit more to top the parfaits with
  • 1 shallot – finely sliced
  • 1 teaspoon finely chopped garlic
  • A few sprigs of thyme
  • 1/2 teaspoon Chinese five spice
  • 2 tablespoons double cream.

You need to clean up the livers – cut anything off that doesn’t look like it should be there – the white bits, the green bits, the sinewy bits – they all need to go. While you’re at it, try to cut each piece of liver the same size – so they cook equally and evenly.

Heat a decent chunk of the butter (not all of it) in a pan and add the shallot, garlic, livers, thyme and spice.

Cook them over a medium to hot heat for a few minutes – the livers should feel soft when you press them – not bouncy. Cut one in half – if it’s still pink that’s OK but it should have warmth to it.

Once cooked, allow to rest for a minute or 2.

Add the cooked ingredients to a bowl and blitz with a handheld food processor.

As you do this, add the remainder of the butter and the cream. Season with pepper and twist of salt.

Taste it.

Once you’re happy, spoon the mixture into a solid metal conical sieve. Hold the sieve over a clean bowl and press the mixture though the the sieve with the back of a spoon.

This will take time – give yourself a good 10 minutes to do this.

The mixture should be spooned into ramekins – allow enough space on top to add the butter.

The butter

You need some more butter – 100g should do it.  Heat it in a pan, allow to settle, clean off the solids on top and pour the clarified butter into a container without allowing any solids to pour through.

Now pour the clarified butter over each ramekin. You should have half a centimetre of butter on top of the liver mixture.

You can add a sprig of thyme into the butter now – it looks quite pretty.

Allow to cool in the fridge.

When you’re ready to serve, take the parfaits out of the fridge 30 minutes early to allow them to warm up.

Serve on toasted brioche.

(The pickled beetroot I cook here works well with this).

Give it a try – it’s a great little starter.

 

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