Chicken Liver And Chestnut Parfait Recipes

CHICKEN LIVER PARFAIT

Steps:

• Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
• Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
• Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.

CHICKEN LIVER PARFAIT WITH CHESTNUT BISCUITS

Steps:

• Soak livers in milk in a non-reactive container in the fridge to slightly sweeten the livers (overnight), then drain well.
• Preheat oven to 150C. Heat oil in a non-stick frying pan over medium heat, add shallot, garlic and thyme and cook until tender and translucent (3-4 minutes). Add tawny, apera and brandy, reduce to 100ml (5-6 minutes), then cool to room temperature. Add livers, butter, eggs and 2 tsp salt, season to taste and cook over low heat until livers are medium-rare (30 seconds-1 minute). Transfer to a blender in batches and blend until smooth, then strain through a fine sieve into a 750ml, 16cm-square ceramic dish placed in a roasting pan. Pour enough boiling water into pan to come halfway up dish, cover with baking paper and foil and cook until just set and still a little wobbly in the centre (20-25 minutes). Remove dish from pan and set aside to cool, then refrigerate until set (2-4 hours).
• Increase oven to 180C, cut a cross in the end of each chestnut with a sharp knife, roast in a roasting pan until flesh is tender and shells split (10-15 minutes), set aside to cool slightly, then peel while still warm.
• For chestnut biscuits, reduce oven to 165C. Beat butter and sugar in an electric mixer until pale (2-3 minutes), add milk and 1 tsp sea salt flakes and beat on low speed until incorporated, then sift flours and baking powder over. Finely chop 80gm chestnuts (reserve remainder), add to bowl and fold together (mixture may seem dry at first, but will come together eventually). Pat into a disc, wrap in plastic wrap and refrigerate to rest (30 minutes). Roll out on a lightly floured surface to 4mm thick and cut out rounds with a 5cm-diameter cutter. Transfer to 2 oven trays lined with baking paper, refrigerate until firm (20 minutes), then bake until golden (10-12 minutes). Cool on a wire rack. Chestnut biscuits will keep stored in an airtight container for 2 days.
• To serve, scoop liver mixture into a bowl; if pâté is too thick, thin with a little cream. Spoon pâté onto chestnut biscuits, grate fresh chestnut over and scatter with micro-cress.

CHICKEN LIVER APPETIZERS

Steps:

• Preheat oven to Broil/Grill.
• Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan.
• Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.

CHICKEN LIVER PARFAIT

Steps:

• Prepare the livers by removing any buboes or green matter on the flesh, then soak them overnight in the milk to reduce any bitterness.
• Heat the oil and then simmer the leek on a low to medium heat to soften and then caramelize the leeks, this should take about 5 minutes. Add the herbs and peppercorns and fry for a further 3-5 minutes.
• Add the brandy and and ignite it with a long match, it should extinguish itself after a few moments and reduce down to a few tbsp, add the port and marsala and then boil for 10 minutes until you are left with 1/3rd the liquid. Remove from the flame and allow to cool slightly.
• Add the livers, eggs, egg yolks and butter into the previous pan and stir gently, once the butter has melted add the salt and some fresh ground black pepper.
• Transfer the mix to a blender or food processor and pulse until smooth ensuring that there are no lumps. Strain the mix through a sieve removing any sinew or lumps, pour 100ml into ovenproof ramekins and preheat the oven to 110°C.
• Line a baking tray with kitchen towel and place the ramekins ontop, then pour hot but not boiling water around the ramekins being careful not to splash any water into them.
• Place the parfaits in the oven and check them after 20 minutes, tilt them slightly to one side, the mix should buldge at the edge of the ramekin and wobble in the middle, if they are not ready put them in for a few more minutes.
• Once done remove from the boiling water and allow to cool on the benchtop to near room temp, and then place them in the fridge for 4 hours to set.

CHICKEN LIVER PARFAIT WITH GREEN PEPPERCORNS (GRAVETYE MANOR)

Steps:

• Melt butter over very low heat. Remove from heat and allow to sit until sediment settles on the bottom. Strain carefully through several thicknesses of cheesecloth, discarding sediment.
• Line a 10-inch by 3-inch terrine with thin slices of the pork fat.
• Drain the raisins, reserving the liquid. Pat raisins dry on paper towel.
• Strain the milk from the livers. Place the livers in blender and with the power on slowly add warm clarified butter, processing until livers are pureed. Add the soaking liquid and process until smooth.
• Stir in all the remaining ingredients. Adjust seasonings.
• Pour the mixture into the prepared terrine; place the sprig of thyme on top and cover with pork fat.
• Place in a pan containing boiling water and place in 350-degree oven. Cook until the top is quite firm when pressed, about an hour to an hour and 10 minutes.
• Remove from hot water bath and cool. Refrigerate and chill completely.
• Slice when cold and serve. It is excellent with brioche toast.

CHICKEN LIVER AND CHESTNUT PARFAIT

Steps:

• Soak the livers in the milk for 30 minutes to remove any excess blood, then drain well.
• Trim to remove any sinewy bits.
• Meanwhile, preheat the oven to 180 C if you have a fan oven.
• That's about 400 F in a normal convection oven.
• Toss the cooked chestnuts in 1 tsp oil with the rosemary and place on a baking sheet.
• Roast for 10-15 minutes, then set aside.
• Lightly sauté the onion and garlic in 1 tsp oil until soft.
• Melt the butter in a bowl and pour off the clear, yellow butter into a jar, leaving the milky residue behind.
• Keep the butter somewhere warm.
• Add the rest of the oil, the livers and thyme to a large, heated frying pan.
• Season and fry for a minute on each side until they are just pink in the middle.
• Once cooked, add the brandy to the pan and let simmer for a few seconds, then pour it and the livers into a food processor with the cooked onions and garlic.
• Process until smooth, then add three quarters of the melted butter.
• Whizz it in, then pour the whole mix through a sieve, pushing it through with a rubber spatula.
• Season with salt and pepper.
• Spoon the pate into a serving bowl.
• Arrange the roast chestnuts on top.
• Heat the reserved butter in a frying pan and fry the sage leaves until crisp.
• Spoon the butter and sage over top of the pate and place in the fridge to set.
• Serve with the toasted ciabatta, sliced.