Prep 10 mins
Cook 30 mins
A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche.
- 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
- Trim the livers of any green bits (these will be bitter) or sinews.
- 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.
- Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.
- Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream.
- Push the mixture through a sieve - this is boring, but worth it for a really smooth texture. Season well.
- Divide the mixture between 6 small china or glass ramekins and smooth the surface.
- Melt the final 2oz butter in a pan and let the milk solids settle to the bottom.
- Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.
- To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.