I made a chicken liver parfait as a starter for our staying at home new years eve dinner, Chicken livers are one of my favourite things and this dish, as the name suggests, is perfect..
This is best made a day or two in advance.
I used two punnets of livers
I washed the livers and then removed as much of the sinew as I could find, searched for any bit’s of bile sac and blood clot, I wanted the end result to be a smooth as possible.
I melted quite a lot of unsalted butter into a pan and then gently cooked the livers until they were just done, it’s important you don’t ‘brown’ them.
I seasoned them with salt and pepper then added a good glug of Brandy, which I flamed.
I strained the livers and then blitzed them in the food processor with a little cream until they were smooth.
Then I passed them through a fine sieve using the back of a spoon..
added a little more cream.
I Took it out of the fridge about 2 hours before I wanted it and served it on a bamboo board with rustic Melba toast and chutney..
It was absolutely delicious..
and really nice on toast for lunch the next day.