| This recipe is liked by 0 person(s). |
|
Chicken Liver Parfait
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Wash and t |
rim chicken liver. Add 30g butter to hot pan and heat until foaming. Add chicken liver and fry for 1.5 mins before turning for a further 1.5 mins. Add to large magimix bowl with large metal twin blade fitted.
Peel and finely chop shallots and garlic. Add further 30g butter to pan in which liver cooked add bay leaf, thyme, garlic and shallots and sweat for 4 mins until soft without browning. Add port and brandy to pan and increase heat until reduced by 2 thirds. Discard bay leaf and remove thyme stalks retaining leaves, adding contents of pan to magimix bowl with liver. Add salt and pepper and cream and process until smooth then leave to cool. Put 60g of remaining butter to one side, adding rest to magimix bowl and processing until smooth.
Push contents of magimix bowl through fine sieve and divide equally between ramekins.
Add 60g retained butter to pan and melt, adding ground nutmeg. Pour into ramekins and sprinkle with thyme leaves.
Place ramekins in fridge for 3 hours. Remove from fridge 30 mins before eating. Serve with melba toast and salad garnish. Use within 2 days.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe