Chicken Liver Parfait
Makes 16 slices
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
500g unsalted butter (I only had salted butter and I left out the tspn of ordinary salt and it still worked well)
- Put the port, madeira, brandy, shallots, garlic and thyme in a saucepan and reduce over a medium heat until almost dry.
- Leave to cool and once cool put in the fridge for at least an hour.
- 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.
- Melt the butter in a pan and leave to come to room temperature.
- 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.
- Line a 25x5x7cm terrine dish (loaf tin) with cling film (plastic wrap).
- Preheat the oven to 160C (325F)
- Blend the chicken livers with a hand blender, in a blender or in a food processor.
- Once they are all room temp, mix all the ingredients together and then blend again.
- Pass through a fine sieve and pour into the lined terrine dish.
- Cover the top of the terrine tightly with foil.
- Place the terrine in a roasting dish and fill the roasting dish with warm water up to half the height of the terrine dish.
- Place in the oven and cook for 45 mins.
- Allow to cool and then place in the fridge over night for use the next day.
This entry was originally posted at http://beren-writes.dreamwidth.org/217613.html.