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Sunday, 23 December 2012

Recipe - Chicken Liver Parfait


This is a recipe I tried out for the first time the other weekend for our Christmas/Birthday party and it was a huge hit :). I forgot to share it here when I posted it to LJ. It is a Bryn Williams recipe which can be found in his book called "Bryn's Kitchen" and is what you might call moreish.

Chicken Liver Parfait
Makes 16 slices (or enough for a party as buffet food)
Ingredients

  • 125ml Port (1/2 cup)
  • 125ml Maderia (1/2 cup)
  • 50ml Brandy (1/5 cup)
  • 6 shallots (finely sliced)
  • 1 Sprig of thyme
  • 1 garlic clove (crushed) - I used squeezy garlic from a tube
  • 500g (17.63 oz) Chicken Livers (trimmed and chopped)
  • 1 tsp pink salt (don't worry if you can't get this - just use ordinary salt, your parfait will be more grey, but still taste just the same)
  • 1 tsp normal salt
  • black pepper
  • 5 eggs
  • 500g unsalted butter (I only had salted butter and I left out the tspn of ordinary salt and it still worked well)

Instructions

  1. Put the port, madeira, brandy, shallots, garlic and thyme in a saucepan and reduce over a medium heat until almost dry.
  2. Leave to cool and once cool put in the fridge for at least an hour.
  3. Place the chicken livers in a bowl and add the cold port/shallot etc reduction and the salts and the pepper and mix. Cover with cling film.
  4. Melt the butter in a pan and leave to come to room temperature.
  5. If you keep your eggs in the fridge, crack them into a bowl and allow to come to room temperature, otherwise, just crack them into a bowl to make sure they are good.
  6. Line a 25x5x7cm terrine dish (loaf tin) with cling film (plastic wrap).
  7. Preheat the oven to 160C (325F)
  8. Blend the chicken livers with a hand blender, in a blender or in a food processor.
  9. Once they are all room temp, mix all the ingredients together and then blend again.
  10. Pass through a fine sieve and pour into the lined terrine dish.
  11. Cover the top of the terrine tightly with foil.
  12. Place the terrine in a roasting dish and fill the roasting dish with warm water up to half the height of the terrine dish.
  13. Place in the oven and cook for 45 mins.
  14. Allow to cool and then place in the fridge over night for use the next day.

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