For anyone a bit nervous of liver or offal in general this delicious light and fluffy yet rich and luxurious chicken liver parfait from chef Adam Gray will win you over
500g Chicken livers - cleaned from any sinew
6 Banana shallots - peeled and finely sliced
1 Clove garlic - peeled and finely sliced
1 Sprig of thyme
400g Unsalted butter - melted
2 Teaspoons ground white pepper
1.5 Tablespoons salt
Place the Cognac, Madeira, Port, sliced shallots, sliced garlic and thyme in a saucepan.
Bring to the boil and reduce the quantity of liquid by half.
Remove from the heat and leave to cool to room temperature.
Place the cleaned chicken livers in a food processor and blend until smooth.
Add the eggs to the blender one at a time and then add the room temperature alcohol shallot mixture and continue to blend.
Finely, slowly add the melted butter to the blender.
Pass the mixture through a fine sieve.
Season with salt and pepper.
Pour the mixture into a pre lined terrine mould and cover with greaseproof paper
Place the terrine mould in a shallow tray and add water until it is up to around three quarters of the mould.
Place in a preheated oven at 140c for 1 hour until the pate is just set.
Remove the pate for the oven and leave to cool at room temperature for 1 - 2 hours and then place in the fridge overnight to cool.