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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche. Ingredients:
14 ounces chicken livers |
5 ounces butter, plus 2oz for the top of the parfaits |
1 garlic clove, crushed |
1 shallot, chopped |
1 sprig thyme, plus sprigs to top |
1 pinch chinese five spice powder |
2 tablespoons heavy cream |
salt and pepper |
bread, toasted to serve, ideally dense bread like brioche |
Directions:
1. Trim the livers of any green bits (these will be bitter) or sinews.
2. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice.
3. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.
4. Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream.
5. Push the mixture through a sieve - this is boring, but worth it for a really smooth texture. Season well.
6. Divide the mixture between 6 small china or glass ramekins and smooth the surface.
7. Melt the final 2oz butter in a pan and let the milk solids settle to the bottom.
8. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.
9. To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.
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