Chicken liver parfaits

Name: Chicken liver parfaits
Total time: 30 min
Yield: Serves 6
Ingredients: 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

Preparation and cooking time
- Total time30 mins
- + chilling
A little effort
Serves 6

Ingredients

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

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.