Chicken Liver and Chestnut Parfait

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement