Friday, 24 January 2025
Chef Angela has a great recipe for Chicken Liver Parfait, Wine Expert Nigel has paired it with a Pinot Pinot. Full details below:
CHICKEN LIVER PARFAIT
🍷 Here's the wine pairing 🍷
Pinot Pinot at £7.50 from Sainsburys. Unsurprisingly a Pinot Noir from North Macedonia. Full of red cherry and raspberry flavours with low tannins making it a smooth wine with a hint of spice that will complement the parfait perfectly
❗️ Here's the recipe ❗️
400g organic chicken livers
200 mil whole milk
Ground Salt
Ground black Pepper
3sprigs thyme
1chopped shallot
I clove crushed garlic
100mil ruby port
100mil dry Madeira
50mil brandy
300g melted butter
5eggs
For the topping
200g unsalted butter
150g lard
Grated rind of 1 orange
2sprigs Thyme finely chopped
2tsp Black pepper
1tsp cinnamon powder
📍Put the livers into a bowl season and pour over the milk. Leave for 1 hour and then drain and wash in cold water.
📍Meanwhile heat a pan and add the liquor while boiling add the chopped shallot garlic and the thyme leaves and boil until reduced right down to third. Leave to go very cool. Put the livers into a blender with about 3 to 4 grinds of salt & pepper add the shallot mix and blend then add the eggs whole. Blend all and then gradually pour in the cooled melted butter.
📍Grease and line a pate or oblong tin with butter and greaseproof paper place in a roasting tin then fill with hot water 3/4 of the way up the parfait tin and place in a preheated oven at 130c degrees for 45/50 minutes. Test the parfait with a thermometer in the middle. It should be 65 degrees c no more no less.
Leave to cool and then refrigerate 24hours.
📍Peel off the top paper and scrape the top with a knife to reveal the pink pate about 1 mil. To turn out run a hot knife carefully along the sides of the tin then turn the tin upside down onto a plate. If it still sticks get a blow torch to heat up the tin till it drops out.
📍Mix the ingredients for the icing butter and lard it will need to be very soft in order to spread over the parfait. Smooth the top and side with a pallet knife. Decorate with sprinkles of thyme leaves and orange peel.
Serve slices with toasted sourdough and pickled gherkins. Delicious!