Chicken Liver Parfait with Rosemary and Barberries

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Parfait is pretty much the same as pate, but it's always smooth, where pate can be more chunky. It's well worth passing the pureed liver through a sieve for an extra velvety texture. Opt for paler chicken livers which tend to have a richer flavour than the deep red ones. You can serve the parfait as soon as it's set, but it’s even better if the flavours are left to develop for overnight. The parfait will keep, refrigerated for up to 2 weeks if the clarified butter seal is not broken. Otherwise, it shall be consumed in a week. Alternatively, freeze the parfait for up to 2 months and defrost overnight in the fridge, removing it from the fridge about 30 minutes before serving.

 

1 tbsp Olive oil 2 Garlic cloves, peeled and finely sliced 1 Shallot, peeled and finely sliced 500 g Chicken livers, connective tissue removed, cleaned and roughly chopped 3 Rosemary sprigs (or thyme / sage), chopped plus more for the topping 50 ml Brandy (or Port / Madeira / Sherry) 100 g Truffle butter (or regular butter) 50 ml Heavy cream A large pinch Ground mace Salt and freshly ground black pepper 100 g Unsalted butter (to make clarified butter) 1 tbsp Barberries

1. In a heavy-based frying pan, heat the olive oil and add the chopped garlic and shallot. Cook over a medium heat to soften, taking care not to let the garlic and shallot brown.
2. Add the chicken livers, chopped rosemary and cook for a few minutes. Pour in brandy and continue cooking for a few more minutes until liver is browned but still pink in the middle. Don't over cook the liver or you will end up with a grainy parfait.
3. Remove from the heat and tip the contents of the pan into a blender. Add truffle butter, cream and mace and whizz until smooth. Season generously with salt and pepper, then strain through a sieve into a bowl, ramekins or any suitable container.
4. Put the unsalted butter in a small saucepan and heat gently until it melts. Remove and pour into another container. Spoon off any foam that rises to the surface and leave to stand for a few minutes to allow the milk solids to sink to the bottom of the container.
5. Pour the clear butter over the top of the parfait to seal. Top with extra sprig of rosemary and sprinkle barberries over. Keep in the fridge for at least overnight to mature before serving. Enjoy as a starter with warm toast, seedy crackers, pork rinds or crispy chicken skins.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com