Chicken liver and port parfait

Tamara West

Mouth-filling, creamy, rich parfait is the French version of a smooth pate, translating simply to “perfect”. This parfait recipe can be made in advance and will keep well in the fridge for a few days. Like good cheeses, parfaits always taste better served at room temperature, so remember to bring it out one hour before serving. The croutons can be made in advance as well and then just “flashed” in a hot oven for a few minutes.

Ingredients

50 ml	Brandy
50 ml	Port
3	Juniper berries
1 stalk	Fresh thyme
1	Bay leaf, fresh or dried
250 g	Chicken livers, at room temperature (Main)
125 g	Butter, melted, at room temperature
3	Eggs
½ Tbsp	Flaky sea salt
1	Baguette, one day old
3 Tbsp	Olive oil
1 tsp	Salt

Directions

1. Heat oven to 150C fan bake and place a roasting dish in the middle of the oven, half full of hot water.
2. Put port, brandy, juniper berries (squash them flat under a saucepan), thyme and bay leaf in a pot. Bring to the boil and reduce to yield 1 tablespoon. Strain and set aside to cool.
3. Place chicken livers and port reduction in a jug blender and blitz until smooth. With the blender still running, add the butter, the eggs one at a time and the salt, then pass through a fine sieve.
4. Pour mix into souffle dishes and place in the hot waterfilled roasting dish. Cook for 50 minutes or until mix has set and does not wobble when shaken. Place in fridge immediately to cool.
5. Slice baguette into croutons and brush both sides with olive oil. Sprinkle with salt, then bake in the oven at 180C until golden. Serve croutons hot with parfait.