Chicken liver parfaits
- Preparation and cooking time
- Total time
- + chilling
- A little effort
- Serves 6
Skip to ingredients
- 400g chicken livers
- 150g butterplus 50g for the top of the parfaits
- 1 clove garliccrushed
- 1 shallotchopped
- 1 large sprig thymeplus sprigs to top
- a pinch Chinese five-spice
- 2 tbsp double cream
- 4 brioche bunssliced and toasted to serve
Nutrition:
- kcal336
- fat31.6g
- saturates19.3g
- carbs0.7g
- fibre0.1g
- protein12.2g
- salt0.7g
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.
