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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