FOR this week I’ve chosen to do chicken liver parfait and toasted brioche.
We have this on at the restaurant and everyone loves it.
I’ve decided on this savoury dish mainly due to the customers asking me to do one after so many sweet recipes over the past few weeks, so here you go.
It’s quite easy to make as long as you have the loaf tins and the mixing machine with dough hook.
But if you haven’t, just use the traditional method of fingertips and a bowl. It will work just as well.
It’s also served best with some sort of chutney and a little salad and ideal as a starter to accompany any meal.
Here’s my recipe which makes 10
Chicken Liver Parfait
1 loaf tin greased with vegetable oil and lined with clingfilm
14oz chicken livers deveined
1 sprig of thyme
1 sprig of rosemary
1 clove of garlic
8 round shallots peeled and sliced
5 whole eggs
Salt and pepper
250ml of red wine
Preheat the oven to 100°c.
Slice the garlic and then put the rosemary, thyme, shallots and red wine in a pan.
Turn heat on full and reduce by half. Meanwhile, melt the butter until just melted (do not allow to boil) and then place in an ovenproof bowl.
Add the eggs and the chicken livers and cover with clingfilm.
Once the red wine has reduced by half, take out all the rosemary and the thyme.
Put the red wine, shallots and garlic in the bowl with the liver mix and stir until all ingredients are bound together.
Place a quarter of the mix into a blender and blitz until smooth. Repeat this process until all the mix has been blitzed.
Pass the mixture through a sieve and into the lined loaf tins.
Get a large deep tray filled half full with boiling water with a tea towel on the base of it.
Place the loaf tins in and then put in the oven and cook for about 1 hour or until the parfait has set.
Chill in the fridge in the loaf.
Makes 2 loafs
1 mixing machine with dough hook.
2 non-stick greased loaf tins
35oz plain flour
3oz castor sugar
7.5oz soft butter
Preheat the oven to 180°c
First warm the milk just slightly so you can put your finger in it. Then add the yeast and mix together.
Place the dry ingredients in a mixing bowl, then add the yeast mix and put on slow speed until mixed together.
Then add the eggs and the butter until bound together to form a dough.
Cover the bowl with clingfilm and put in a warm area to prove until doubled in size.
Once doubled in size, place the dough on a floured surface and knock the air out of it again and form into two sausages and put into loaf tins.
Prove again until just rising above the lip of the tin.
Put into the oven and bake until golden brown for about 30 mins.
Take out of oven leave for 10 mins then take out of loaf tin and cool on a wire rack.
Slice and toast and serve with the pate with a little dressed leaves and a small amount of chutney of some sort.