Chicken liver parfaits
- olivemagazine
Published: December 19, 2014 at 2:29 PM
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Serves 6
A little effort
Total time: 30 mins
+ chilling
0 reviews
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Challenge yourself with this chicken liver parfait featuring shallots and garlic. Serve on toasted slices of brioche as an appetiser to impress your guests
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Ingredients
Nutrition
-
400g chicken livers
-
150g butter
plus 50g for the top of the parfaits
-
1 clove garlic
crushed
-
1 shallot
chopped
-
1 large sprig thyme
plus sprigs to top
-
a pinch Chinese five-spice
-
2 tbsp double cream
-
4 brioche buns
sliced and toasted to serve
Nutrition: per serving
- kcal336
- fat31.6g
- saturates19.3g
- carbs0.7g
- fibre0.1g
- protein12.2g
- salt0.7g
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Method
-
step 1
Trim the livers of any green bits (these will be bitter) or sinews. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and chinese five-spice.
Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle. -
step 2
Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream. Push the mixture through a sieve – this is boring, but worth it for a really smooth texture. Season well.
Divide the mixture between 6 small china or glass ramekins and smooth the surface. -
step 3
Melt the final 50g butter in a pan and let the milk solids settle to the bottom. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.
-
step 4
To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.
Authors
olivemagazine
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