Chicken liver parfait

Chicken liver parfait

By
From
Chefs Eat Toasties Too
Makes
1 kg
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
600g chicken livers, cleaned and sinew cut away
3 eggs
2 egg yolks
125ml reduction, (see below), cooled
400g unsalted butter, melted
salt flakes
white pepper

Reduction

Quantity Ingredient
175ml madeira
175ml port
3 french shallots, peeled and sliced
1 garlic clove, peeled and sliced
1 tablespoon chooped fresh thyme leaves
1 bay leaf
1 tablespoon freshly ground black pepper
100ml lamb stock

Method

  1. For the reduction, combine the Madeira, port, shallots, garlic, thyme, bay leaf and pepper in a heavy-based saucepan over medium–high heat. Bring to the boil and cook until the mixture has reduced by half, about 6–10 minutes. Add the lamb stock and reduce by half again, about 3–5 minutes. Remove the pan from the heat and allow the reduction to cool before straining and reserving until needed.
  2. For the parfait, process the chicken livers in a food processor or blender on high speed until you have a very fine purée. Pass the mixture through a fine sieve.
  3. Clean the blender jug then transfer the purée back to the blender and blitz on medium speed. Add the eggs and egg yolks, one at a time, then the reduction, followed by the butter. Season the mixture and pour it into five small 200 ml ramekins
  4. Preheat the oven to 120°C.
  5. Place the ramekins in a baking tin and add hot water to come halfway up the sides of the ramekins. Tightly fix aluminium foil over the top of the tin and place it in the oven. Cook for 1 hour until the parfaits have set and the core temperature of the parfaits is higher than 65°C. Remove the tin from the oven and allow to cool before removing the foil and storing the parfaits, covered, in the refrigerator. These can be frozen, covered. If frozen, place them in the refrigerator the night before, and thaw thoroughly before use.
Tags:
Toasties
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