CHICKEN LIVER PARFAIT WITH APPLE & SAFFRON CHUTNEY
If you love liver parfait, try Gordon Ramsay's step-by-step recipe to get a rich, silky smooth result
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 1h10m
Yield Makes 8 x 100ml ramekins
Number Of Ingredients 25
Steps:
- Soak the livers overnight in milk to remove any bitterness. Drain well in a colander. To make the reduction, heat the oil in a sauté pan and fry shallots, herbs and peppercorns for 3-5 mins until the shallots are starting to soften. Add the Cognac and carefully flambé by tipping the pan towards the flame, or use a match.
- Once the flames have subsided, boil the Cognac for a few secs until it reduces down to a couple of tbsp. Add the port and madeira together and boil again for about 10 mins, or until reduced by two thirds. Leave to cool slightly so it's not piping hot.
- Add the livers, eggs, egg yolks and butter into the reduction and stir gently. Once the butter has almost melted, add the salt and some freshly ground black pepper. Transfer to a blender and blitz for 2 mins or until smooth, scraping the sides down. Strain into a jug; rub the mix against the sieve with the back of a ladle. Discard any sinewy bits left behind.
- Check seasoning, then pour into eight 100ml ovenproof ramekins. Heat the oven to 110C/fan 90C/gas ¼. Line a heatproof pan with four layers of kitchen towel and sit the ramekins on top. Pour very hot, but not boiling, water into the pan
- Test if the parfaits are ready by tilting one of them to the side - the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Don't forget that it will keep on cooking as it cools.) Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set.
- Seal the parfaits with butter. Melt the butter in a pan but do not let boil. Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days.
- Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 mins. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few mins until the sugar melts and starts to caramelise, stirring all the time.
- Tip in the vinegar and apples, then cook for 5 mins until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks.
Nutrition Facts : Calories 573 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
CHICKEN LIVER PARFAIT WITH QUICK APPLE & SAFFRON CHUTNEY
Steps:
- Test if the parfaits are ready by tilting one of them to the side - the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Don't forget that it will keep on cooking as it cools.) Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set. Seal the parfaits with butter. Melt the butter in a pan but do not let boil. Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days. Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 minutes. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few minutes until the sugar melts and starts to caramelize, stirring all the time. Tip in the vinegar and apples, and then cook for 5 minutes until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks. Gordon's tips Gordon says he always tests the parfait mixture before baking, as the seasoning is crucial. 'If you don't want to taste the mix raw, cook some instead: wrap a little of the mix in cling film and poach in a pan of hot water for a few minutes, then taste and adjust the seasoning.'
CHICKEN LIVER AND CHESTNUT PARFAIT
Make and share this Chicken Liver and Chestnut Parfait recipe from Food.com.
Provided by Sackville
Categories Spreads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the livers in the milk for 30 minutes to remove any excess blood, then drain well.
- Trim to remove any sinewy bits.
- Meanwhile, preheat the oven to 180 C if you have a fan oven.
- That's about 400 F in a normal convection oven.
- Toss the cooked chestnuts in 1 tsp oil with the rosemary and place on a baking sheet.
- Roast for 10-15 minutes, then set aside.
- Lightly sauté the onion and garlic in 1 tsp oil until soft.
- Melt the butter in a bowl and pour off the clear, yellow butter into a jar, leaving the milky residue behind.
- Keep the butter somewhere warm.
- Add the rest of the oil, the livers and thyme to a large, heated frying pan.
- Season and fry for a minute on each side until they are just pink in the middle.
- Once cooked, add the brandy to the pan and let simmer for a few seconds, then pour it and the livers into a food processor with the cooked onions and garlic.
- Process until smooth, then add three quarters of the melted butter.
- Whizz it in, then pour the whole mix through a sieve, pushing it through with a rubber spatula.
- Season with salt and pepper.
- Spoon the pate into a serving bowl.
- Arrange the roast chestnuts on top.
- Heat the reserved butter in a frying pan and fry the sage leaves until crisp.
- Spoon the butter and sage over top of the pate and place in the fridge to set.
- Serve with the toasted ciabatta, sliced.
Nutrition Facts : Calories 1485.4, Fat 115.5, SaturatedFat 70.7, Cholesterol 464.9, Sodium 73.4, Carbohydrate 21.3, Fiber 0.7, Sugar 1.7, Protein 12
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