Chicken Liver Parfait With Sultanas & Raisins
This recipe creates a luxurious chicken liver parfait that is a delightful combination of savory and sweet flavors. With the richness of the liver blended with garlic, sage, and cream, every bite is a creamy delight. The added touch of wine-soaked raisins adds a burst of sweetness, making this parfait a decadent treat to enjoy on toast or brioche rolls. Perfect for special occasions or as a gourmet appetizer.
— Constant Cookbook
Ingredients
- 100g jumbo sultanas and raisins
- 6 tbsp sweet dessert wine
- 100g unsalted butter
- 2 x 400g/14oz packs chicken livers , cleaned
- 2 garlic cloves , crushed
- 2 tbsp chopped sage
- 150ml pot double cream
- thinly sliced brioche rolls
- few salad leaves
Instructions
- Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.
- Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
- Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
- To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.
Cook Time
8M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 325 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 10 grams sugar
- Protein Content: 19 grams protein
- Sodium Content: 0.41 milligram of sodium
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