Chicken Liver and brandy Parfait
This recipe is one I've used for years, The pate is so smooth, fantastically rich and moorish, serve this with a good glass of red wine and some homemade bread! You are most certainly onto a great evening
My recipe will serve 8 people
SHOPPING LIST
500g of chicken livers
100ml Madeira
100ml port
1 shallot finely chopped
2 cloves of garlic finely chopped
Good handful of thyme finely chopped
100ml brandy
500g diced butter
5 large eggs
Salt and pepper
METHOD
On a high heat cook off the alcohol with the shallots, garlic and thyme, reduce by half
Allow to cool slightly
Melt the butter slowly over a low heat
Place the chicken livers, shallot mix and eggs into a blender and blend for 4-5 minutes
You want a really smooth mix
With your machine running slowly add the melted butter
Now season with plenty of salt and pepper
You now need to carefully strain the mix
Pour the strained mix into a terrine mould
Preheat the oven to 140c
Place the terrine into a baking tray and pour water half way up the terrine mould
Cook for 30-35 minutes
Once cooked, remove the terrine and cool, chill for at least one day
To remove the parfait from the terrine, turn the terrine upside down, warm the terrine base with a blowtorch and carefully lift off the mould
With a hot knife slice the parfait into portions
Serve with some homemade crusty bread and chutney