Chicken Liver and Chestnut Parfait
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 300 g chicken livers
- 1 cup milk, for soaking
- 200 g vaccuum packed chestnuts
- 4 teaspoons oil, for frying
- 1 sprig rosemary
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 800 g unsalted butter
- 2 tablespoons fresh thyme leaves
- 200 ml brandy
- 2 sage leaves
- 1 ciabatta, to serve
directions
- 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.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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