Chicken Liver Parfait
INGREDIENTS (serves 6-8)
400g chicken livers, pat-dried
60g banana shallots, finely chopped
6 thyme sprigs, leaves picked and finely chopped
2 garlic cloves, peeled and crushed
400g butter, melted
Preheat the oven to 130°C/fan 110°C/gas ½. Line a 1kg terrine tin with greaseproof paper and set aside.
Place the Cognac, Port, shallots, thyme and garlic into a small saucepan and bring to the boil. Drop the heat to medium and simmer to reduce by one third or so. Remove from the heat and set aside.
Using a food processor, place the raw livers with the reduction and pulse until smooth texture.
Add the eggs and continue blending until smooth again.
Next, gradually add the melted butter and season with salt and pepper.
Pour the mixture through a fine sieve and pour into the prepared terrine tin. Cover with two layers of greaseproof paper and then cover with the lid or tin foil.
Place the terrine into a roasting tray and half-fill the tray with boiling water to create a bain-marie.
Bake in the oven for 45-55 minutes or until the centre of terrine has reached 70˚C (check using a digital thermometer). Remove the terrine from the water and leave to cool for 30-45 minutes, then set in the fridge for a minimum of 30 minutes, or overnight if possible. Use within two days.