Chicken Liver Parfait
Over a year ago
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Ingredients
- 1kg Chicken livers, free range
- 2 Onions - finely chopped
- 4 Garlic cloves. finely chopped
- 250g Clarified butter
- Bunch Fresh Thyme leaves
- Bunch Fresh Sage
- Drizzle Olive Oil
- 125ml Brandy
- 250g Butter unsalted
Accompaniment
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Description
Parfait more silky than a pate
Method
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1
Heat the oil in a large pan and when hot add onions, garlic and thyme leaves frying and tossing for a few minutes until soft.
Add a little more oil then the livers. Season. Cook for 3 minutes or so but do NOT over cook. Add brandy and allow to cook out.
Allow to cool then whizz in a food processor/liquidiser until silky and smooth. Now add butter, a knob at a time with the processor running, when it starts to shine you've added enough butter. Taste and season if needed.
Lightly crisp the sage leaves in clarified butter and set to one side.
Push the parfait through a fine sieve into a large terrine or individual ramekins and place in the fridge covered with greaseproof paper.
When chilled place the sage on top and drizzle over the clarified butter to seal.
Chef's Tips
When sealed with clarified butter it will keep in the fridge for up to one week.
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