Chicken Liver Parfait

Prep time: 30 mins

Serves: 8 Ramekins

Ingredients

- 200g Chicken livers (with sinew removed)

- 2 Eggs

- 200g Unsalted butter (melted and slightly cooled)

- 1 tsp Salt

- ½ tsp Ground black pepper

- 2 Sprigs of Thyme

- 1 Bay leaf

- 100ml White wine

- 50ml Brandy

- 100ml Port

- 2 Shallots (finely sliced)

- 1 Garlic clove (finely sliced)

- 50g Clarified butter (for finishing)

Method

- Pre-heat your oven to 170ºc.

Add the shallots, thyme, garlic, white wine and brandy into a saucepan, and boil until you have reduced the volume by half.

- Allow to cool slightly, then blend until smooth.

- Using a clean blender, blitz the chicken livers until completely smooth. Add the eggs and alcohol reduction, and blend again.

- Slowly warm the butter and add to the blender gradually whilst blitzing. this ensures the butter fully emulsifies and you have a super smooth and velvety parfait.

- Pass the mixture through a sieve into a pouring jug.

- Pour the liver mixture into 8 heat proof ramekins, leaving a small space at the top of each one. Put the ramekins into a roasting tray, and fill with boiling water 2/3rds of the way.

- Cover the tray with tin foil, and pierce 2-3 times. Place in the oven and bake for 15mins checking often. (you want just a slight setting on these but don’t let them overcook and split, the key is to keep watching until just set).

-       To check the cooking, push a fine knife blade in, if it comes out hot and clean, the parfait is ready. (if not, continue to cook or even give it a nudge to make sure there is no wobbling).

-       When cooked, seal each dish with a thin layer of clarified butter. Leave to cool and refrigerate until you are ready to serve.