Chicken Liver Parfait

Chicken Liver Parfait

Ballyknocken letter B

I think there is nothing nicer in the winter months than a well-made chicken liver parfait………..

I think there is nothing nicer in the winter months than a well-made chicken liver parfait

with crispy bread as a snack while you toast your toes in front of the fire.

Here’s a tip: taking the parfait out of the fridge 20 minutes before serving takes the chill

off and enhances the flavours; serve with your favourite seed bread or even celery sticks.

120g butter

1 medium onion, finely chopped

350g chicken livers, trimmed

1 tsp chopped thyme

4 tbsp brandy

½ orange, juice and zest

1 tbsp Worcestershire sauce

salt and freshly ground black pepper

few small bay leaves, washed

4 tbsp melted butter

To make the parfait, melt the butter in a large frying pan over a medium heat and add the onion. Sauté for 6 minutes until softened but not browned.  Add the chicken livers, thyme and brandy and sauté for 4 to 5 minutes until the livers are just cooked.

Remove from the heat and allow to cool a little.  Using a slotted spoon, transfer the cooked livers to a food processor. Add the orange juice and zest and Worcestershire sauce. Blend until smooth. Check the seasoning and add salt and freshly ground black pepper to taste. Spoon the parfait into small pots or ramekins. Allow to cool completely and place in the fridge to set. Once set, place a bay leaf on top of each pot or ramekin, spoon over a little melted butter and return the parfaits to the fridge. Serve each parfait with crusty bread and some Marsala Pear Relish.

Learn more

Related Recipes

Catherine’s Easter Bundt Cake

Catherine’s Easter Bundt Cake

It’s an Easter Eggstravaganza…. inspired by Siúcra Ireland! Serves 10 to 12 Ingredients 3 tbsp melted butter, for brushing the tin 2 tbsp cocoa powder, for the tin 300g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 60g cocoa powder 160g dark chocolate,...

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake – Easter

Chocolate Carrot Cake Traybake Serves 14   4 eggs 170g light golden caster sugar 1 tsp vanilla extract 100ml oil 350g plain flour 2 tsp baking powder ½ tsp ground cinnamon ½ tsp ground ginger 3 tbsp raisins, soaked in the juice of ½ an orange 200g grated carrots...

For recipes & news Join us here

Mailjet

Name(Required)
Name(Required)
This field is for validation purposes and should be left unchanged.
ballyknocken logo white transparent

Where To Find Us

Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
Google Map