I’ve always considered Chicken Liver Parfait as “cheap chic” – it seems very luxurious but not very expensive to make. Adding cream results in a also mousse like texture. It’s heaven if you’ve got some warmed up slices of baguettes and cornichons!
I’ve adapted this recipe from Australian Gourmet Traveller’s book called Fare Exchange. The Australian Gourmet Traveller asks the chefs to share recipes that have been requested by diners to their restaurants. This one comes from Must Winebar in Perth. While I have never been to Perth – if all their dishes taste this good – when I ever decide to visit, this restaurant will be at the top of the list!
- 150 ml port
- 120 ml madeira
- 1 large shallot, finely chopped
- 1 large clove of garlic, finely chopped
- 1 1/2 teaspoon thyme leaves
- 500 grams organic chicken livers, trimmed and coarsely chopped
- 1 cup milk
- 250 grams unsalted butter, melted
- 50 ml cream
- 2 eggs
- 1 1/2 teaspoon salt
- 1 teaspoon quatre-epices
- Pepper to taste
For the Jelly
- 150 ml grenache based red win
- 3 cloves
- 1 1/2 teaspoons caster sugar
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1/4 cup water
- 2 leaves gelatine (5 grams each)
- Place fortified wines, shallot, garlic and thyme in a small saucepan and simmer over medium heat for 5 minutes or until reduced by 1/4 cup. Cool.
- Place chicken livers in milk for a few hours to remove any bitter taste.
- In a small non-stick frying pan, cook the livers over medium heat until the livers just start to change colour, then transfer to a food processor. Add the port mixture, cooled melted butter, eggs, salt, cream, pepper and quatre-epices and process until smooth. Using a spatula, push the mixture through a fine sieve placed over a bowl.
- Oil a 1 litre capacity terrine (I used 5 ramekins), then line the base with baking paper. Wrap outside of terrine in foil to prevent any water seeping in. Pour chicken liver mixture into prepared terrine, then place in a deep roasting pan. Pour in enough boiling water to come one third of the way up side of terrine, then bake at 150c for 45 minutes or until just set. Remove terrine from water bath and cool to room temperature then cover with plastic wrap and refrigerate overnight or until chilled and firm.
- For the jelly, combine wines, cloves, sugar and lemon juice, salt and water in a small saucepan and bring to the boil. Meanwhile, soak gelatine leaves in cold water until soft then squeeze out excess water. Add gelatine leaves to wine mixture, then stir until dissolved. Strain through a fine sieve into a jug and cool to room temperature.
- Pour the jelly on top of the parfait and refrigerate until set (about 1 hour)
- To unmould parfait, invert onto a platter, then rub a hot cloth over the outside of the terrine to help release the parfait. Using a hot, dry knife, cut the parfait into slices and serve with baguette slices and cornichons.