Chicken liver parfait with apple & saffron chutney

Name: Chicken liver parfait with apple & saffron chutney
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 100
Cuisine: Global
Ingredients: 300 grams fresh chicken livers; 200 milliliters milk; 3 eggs plus 2 egg yolks; 75 grams butter, cut into large cubes; 2 teaspoons sea salt; 3 Tbsps olive oil; 2 shallots, thinly sliced; 1 bay leaf, torn; 3 sprigs thyme; 1 sprig rosemary, roughly chopped; 1 Tbsp white peppercorn, coarsely crushed; 5 Tbsps Cognac; 150 milliliters ruby port; 150 milliliters madeira; 200 grams unsalted butter; 1 pinch pinch grated nutmeg; 1 sprig rosemary, leaves chopped; 3 large sprigs thyme, leaves only; 2 shallots, finely chopped; 1 thumb-size fresh ginger, peeled and finely chopped; 1 large pinch saffron strands; 100 grams caster sugar; 5 Tbsps white balsamic vinegar or cider vinegar; 2 eating apples, peeled, cored and chopped

Chicken liver parfait with apple & saffron chutney is a gluten free recipe with 100 servings. One portion of this dish contains about 1g of protein, 3g of fat, and a total of 46 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of butter, sea salt, saffron strands, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you like this recipe, take a look at these similar recipes: Tufted Duck And Chicken Liver Parfait, Silky chicken liver parfait tart, and Chicken liver parfait with sultanas & raisins.

Instructions

Soak the livers overnight in milk to remove any bitterness.

Ingredients you will need

Milk

Drain well in a colander. To make the reduction, heat the oil in a saut pan and fry shallots, herbs and peppercorns for 3-5 mins until the shallots are starting to soften.

Ingredients you will need

Peppercorns

Reduction

Shallot

Herbs

Cooking Oil

Equipment you will use

Colander

Frying Pan

Add the Cognac and carefully flamb by tipping the pan towards the flame, or use a match.

Ingredients you will need

Cognac

Equipment you will use

Frying Pan

Once the flames have subsided, boil the Cognac for a few secs until it reduces down to a couple of tbsp.

Ingredients you will need

Cognac

Add the port and madeira together and boil again for about 10 mins, or until reduced by two thirds. Leave to cool slightly so its not piping hot.

Ingredients you will need

Madeira

Port

Add the livers, eggs, egg yolks and butter into the reduction and stir gently. Once the butter has almost melted, add the salt and some freshly ground black pepper.

Ingredients you will need

Ground Black Pepper

Egg Yolk

Reduction

Butter

Egg

Salt

Transfer to a blender and blitz for 2 mins or until smooth, scraping the sides down. Strain into a jug; rub the mix against the sieve with the back of a ladle. Discard any sinewy bits left behind.

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Dry Seasoning Rub

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Blender

Ladle

Sieve

Check seasoning, then pour into eight 100ml ovenproof ramekins.

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Seasoning

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Ramekin

Heat the oven to 110C/fan 90C/gas . Line a heatproof pan with four layers of kitchen towel and sit the ramekins on top.

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Kitchen Towels

Ramekin

Oven

Frying Pan

Pour very hot, but not boiling, water into the pan

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Water

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Frying Pan

Test if the parfaits are ready by tilting one of them to the side the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Dont forget that it will keep on cooking as it cools.)

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Ramekin

Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set.

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Ramekin

Frying Pan

Seal the parfaits with butter. Melt the butter in a pan but do not let boil.

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Butter

Equipment you will use

Frying Pan

Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days.

Ingredients you will need

Thyme

Seasoning

Rosemary

Butter

Nutmeg

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Whisk

Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 mins. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few mins until the sugar melts and starts to caramelise, stirring all the time.

Ingredients you will need

Sea Salt

Shallot

Saffron

Ginger

Sugar

Cooking Oil

Equipment you will use

Frying Pan

Tip in the vinegar and apples, then cook for 5 mins until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks.

Ingredients you will need

Vinegar

Apple

Sauce

Equipment

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Parfait. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.