Chicken Liver Parfait With Apple & Saffron Chutney
Rich, creamy chicken liver parfaits decadently flavored with Cognac, port, and Madeira. The smooth parfait mixture is set to perfection, topped with a fragrant herbed butter seal. Accompanied by a sweet and tangy apple and saffron chutney, this elegant appetizer is sure to impress your guests with its luxurious flavors and velvety texture. A delightful treat for any special occasion or gathering.
— Constant Cookbook
Ingredients
- 300g fresh chicken livers
- 200ml milk
- 3 eggs plus 2 egg yolks
- 75g butter , cut into large cubes
- 2 tsp sea salt
- 3 tbsp olive oil
- 2 shallots , thinly sliced
- 1 bay leaf , torn
- 3 sprigs thyme
- 1 sprig rosemary , roughly chopped
- 1 tbsp white peppercorns , coarsely crushed
- 5 tbsp cognac
- 150ml ruby port
- 150ml Madeira
- 200g unsalted butter
- pinch grated nutmeg
- 1 sprig rosemary , leaves chopped
- 3 large sprigs thyme , leaves only
- 3 tbsp olive oil
- 2 shallots , finely chopped
- thumb-size piece fresh ginger , peeled and finely chopped
- large pinch saffron strands
- 100g caster sugar
- 5 tbsp white balsamic vinegar or cider vinegar
- 2 eating apples , peeled, cored and chopped
Instructions
- Soak the livers overnight in milk to remove any bitterness. Drain well in a colander. To make the reduction, heat the oil in a sauté pan and fry shallots, herbs and peppercorns for 3-5 mins until the shallots are starting to soften. Add the Cognac and carefully flambé by tipping the pan towards the flame, or use a match.
- Once the flames have subsided, boil the Cognac for a few secs until it reduces down to a couple of tbsp. Add the port and madeira together and boil again for about 10 mins, or until reduced by two thirds. Leave to cool slightly so it’s not piping hot.
- Add the livers, eggs, egg yolks and butter into the reduction and stir gently. Once the butter has almost melted, add the salt and some freshly ground black pepper. Transfer to a blender and blitz for 2 mins or until smooth, scraping the sides down. Strain into a jug; rub the mix against the sieve with the back of a ladle. Discard any sinewy bits left behind.
- Check seasoning, then pour into eight 100ml ovenproof ramekins. Heat the oven to 110C/fan 90C/gas ¼. Line a heatproof pan with four layers of kitchen towel and sit the ramekins on top. Pour very hot, but not boiling, water into the pan
- Test if the parfaits are ready by tilting one of them to the side – the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Don’t forget that it will keep on cooking as it cools.) Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set.
- Seal the parfaits with butter. Melt the butter in a pan but do not let boil. Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days.
- Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 mins. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few mins until the sugar melts and starts to caramelise, stirring all the time.
- Tip in the vinegar and apples, then cook for 5 mins until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks.
Cook Time
40M
Prep Time
PT30M
Yield
Makes 8 x 100ml ramekins
Nutrition
- Calories: 573 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 22 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.6 milligram of sodium
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