Chef Adam Gray - Chicken Liver Parfait
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
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INGREDIENTS
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
100Ml Cognac
200Ml Madeira
200Ml Port
6 Eggs
400g Unsalted butter - melted
2 Teaspoons ground white pepper
1.5 Tablespoons salt
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METHOD
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.
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