Posted by request, from BBC Good Food Magazine, December 2004.
My Private Note
Units: US | Metric
- 1Soak the livers in the milk for 30 minutes to remove any excess blood, then drain well.
- 2Trim to remove any sinewy bits.
- 3Meanwhile, preheat the oven to 180 C if you have a fan oven.
- 4That's about 400 F in a normal convection oven.
- 5Toss the cooked chestnuts in 1 tsp oil with the rosemary and place on a baking sheet.
- 6Roast for 10-15 minutes, then set aside.
- 7Lightly sauté the onion and garlic in 1 tsp oil until soft.
- 8Melt the butter in a bowl and pour off the clear, yellow butter into a jar, leaving the milky residue behind.
- 9Keep the butter somewhere warm.
- 10Add the rest of the oil, the livers and thyme to a large, heated frying pan.
- 11Season and fry for a minute on each side until they are just pink in the middle.
- 12Once 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.
- 13Process until smooth, then add three quarters of the melted butter.
- 14Whizz it in, then pour the whole mix through a sieve, pushing it through with a rubber spatula.
- 15Season with salt and pepper.
- 16Spoon the pate into a serving bowl.
- 17Arrange the roast chestnuts on top.
- 18Heat the reserved butter in a frying pan and fry the sage leaves until crisp.
- 19Spoon the butter and sage over top of the pate and place in the fridge to set.
- 20Serve with the toasted ciabatta, sliced.
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Nutritional Facts for Chicken Liver and Chestnut Parfait
Serving Size: 1 (309 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1485.4
- Calories from Fat 1039
- Total Fat 115.5 g
- Saturated Fat 70.6 g
- Cholesterol 464.8 mg
- Sodium 73.4 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 0.6 g
- Sugars 1.6 g
- Protein 11.9 g
The following items or measurements are not included: