, Step by step
Chicken liver parfait with toasted sourdough bread
Great for the festive season, this delicious parfait can be served as a starter, light meal, or a snack.
Method
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Step 1
Heat the olive oil in a pan. Slowly cook the shallots and garlic over low heat until soft and tender. Turn up the heat, then add the livers and thyme. Cook the livers thoroughly and ensure that a temperature of 65˚C has been reached.
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Step 2
Pour the brandy into the pan and simmer for a minute or so.
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Step 3
Take the livers off the heat and tip them into a food processor. Blitz until you have a smooth purée. Add the softened butter, honey and cream and continue to blitz until smooth, then season well with salt and pepper.
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Step 4
Transfer the mixture to a kilner jar and place into the fridge to set for two hours.
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Step 5
After two hours, spoon the clarified butter over the mixture and leave the parfait in the fridge until needed.
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Step 6
When you are ready to serve, slice the bread and toast on a griddle.
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Step 7
To serve, pile the toasted bread onto a board next to your parfait. Serve with gherkins and red onion marmalade.
Nutrition
- While paté is a tasty, indulgent treat (meaning it’s rich in fat and saturates), it’s also very nutrient-dense, providing a good source of iron, vitamin A and zinc.
- Iron supports the immune system and can help relieve tiredness and fatigue.
- Zinc also supports immune function and can help maintain bones.
- Vitamin A helps with vision, skin and the immune system.
- The main ingredient of paté is liver, which is where vitamin A is stored in the body. For this reason, liver is a very rich source of vitamin A. Because our bodies don’t eliminate excess vitamin A, we need to be careful about how much we consume. So try to eat only a portion of liver or liver paté a week and avoid it if you are pregnant.
Claire Baseley
Consultant Nutritionist
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