Ingredients
- chicken livers 400g
- butter 150g, plus 50g for the top of the parfaits
- garlic 1 clove, crushed
- shallot 1, chopped
- thyme 1 large sprig, plus sprigs to top
- Chinese five-spice a pinch
- double cream 2 tbsp
- brioche buns 4, sliced and toasted to serve
Method
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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.
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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.
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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.
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Step 4
To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.
Nutritional Information
- Kcals 336
- Fat 31.6g
- Saturates 19.3g
- Carbs 0.7g
- Fibre 0.1g
- Protein 12.2g
- Salt 0.7g
