Chicken liver parfait is one of my favourite types of savoury foods. I love tapas style dining, where you pick away at delicious cheeses, pates and olives. This is a perfect addition to those kind of meals. Goes swimmingly well with soups, salads and starters too.
Chicken Livers are heavily underrated. They are full to the brim with iron and vitamins and are a fabulous cheap feast which is relatively easy to whip up. I used sherry to add a little extra to this parfait.
Makes 6 Ramekin Dishes
300g Salted Butter
400g Free Range Chicken Livers
1/4 Cup Sherry
2 Sprigs Fresh Sage Leaves
2 Shallots, finely diced
2 Garlic Cloves, crushed
Sea Salt & Pepper
Serve with red currant jam and savoury biscuits
1. In a small sauce pan, over a medium head, add a large splash of olive oil. Once hot add the shallots and garlic and cook on low heat for around 10 minutes, until soft and translucent.
2. Take onions, shallots of heat and pour into food processor.
3. Place pan back on heat and one sprig of sage leaves and then add chicken livers. Cook for a couple of minutes then add sherry, cook for a further minute (make sure not to cook all the way through, so livers are still pink in the middle)
4. Add livers, sherry combo to food processor and 150g of the butter, salt and pepper. Blitz until a very smooth paste.
5. For the parfait topping of clarified butter. Grab a small saucepan, add the remaining 150g of butter and the rest of the sage. Slowly melt the butter and be careful not to burn. Once melted take off the heat.
6. Dollop parfait evenly into ramekin dishes or other suitable dishes. Evenly pour the clarified butter into the ramekin dishes. Leave to cool then pop in the fridge or freeze for a later date. If you make the day before the flavours will develop further and it will be even tastier.