QUICK CHICKEN LIVER PARFAIT

Introduction

Introduction

“You can accompany this dish with chutney or pickled vegetables, but it can also taste just as good on its own.”

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Serves: 4

Difficulty rating: 1/3

Preparation time: 20 mins

Cooking time: 5 mins

Special equipment: Blender Planning ahead: Make at least 2 days in advance.

Ingredients

800g fresh free range chicken livers*, soaked in 500ml milk, 500ml water and 10g salt for 1 hour 5g sea salt 2g black pepper, freshly ground 200g butter TO FINISH: 150g butter, 5g black pepper, ground, melted and whisked to emulsify.

*(Sinews and gallbladder removed)

Method

Wash and drain the livers well. Lightly season with the sea salt and pepper. On a medium heat, in a large Raymond Blanc by Anolon non stick fry pan, in two batches, sauté the livers in gently foaming butter for 1 minute on each side until medium rare.

Tip the livers and the butter in to the bowl of a food processor and repeat the process with the remaining livers and butter. Purée the livers and butter for 2 minutes until smooth. Spoon the liver parfait between your four Raymond Blanc by Anolon ramekins. Smooth over the top of your parfait with the back of your spoon.

Evenly pour the melted butter on top of the parfait, ensuring an even covering. Place the ramekins in the fridge for 24 hours in order for them to set.

To Serve

Serve the parfait straight from the ramekin on to the plate with chutneys, pickles and toasted sour dough bread.

Variation

For a canapé – this parfait is fabulous spread on small croutons and served with chutneys and pickles.