Old-school chicken liver parfait

0 likes 0 comments Recipe by Tadeáš Haager

Old-school chicken liver parfait of Tadeáš Haager - Recipefy

300 g butter, softened

olive oil

2 shallots, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

400 g higher-welfare chicken livers, trimmed

a few sprigs fresh sage, leaves picked

1 small wineglass brandy

sea salt

freshly ground black pepper

1 pinch ground mace

1 loaf French or ciabatta bread

1 punnet salad cress

Prep. Time → 30 min

Cook Time → 360 min

1. Preheat the oven to 110ºC/225ºF/gas ¼. Put half the butter in an ovenproof saucepan and pop it in the oven to slowly melt until it's separated – this will take about 10 minutes. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.

2. Heat a little olive oil in a frying pan. Slowly fry the shallots and garlic for 10 minutes, until soft and tender, then remove to a plate. Wipe the pan clean with some kitchen roll, turn up the heat then throw in the livers and most of the sage. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.

3. Pour in the brandy. If you're using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz until you have a smooth purée. Add the rest of the softened butter and continue to blitz, then season well and add the mace. Transfer the mixture to a serving bowl.
Read more at http://www.jamieoliver.com/recipes/chicken-recipes/old-school-chicken-liver-parfait/#UovoPAKhysTgYRBi.99

appetizers January 06, 2015 09:15

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Tadeáš Haager
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Czech Republic