Chicken liver parfait with apple & saffron chutney
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Chicken liver parfait with apple & saffron chutney

If you love liver parfait, try Gordon Ramsay's step-by-step recipe to get a rich, silky smooth result

Difficulty and servings

For the keen cook

Makes 8 x 100ml ramekins

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Plus overnight soaking and chilling
Freezable

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Try

Gordon's tips

Gordon says he always tests the parfait mixture before baking, as the seasoning is crucial. 'If you don't want to taste the mix raw, cook some instead: wrap a little of the mix in cling film and poach in a pan of hot water for a few mins, then taste and adjust the seasoning.'

Nutrition per serving (parfait and 1 tbsp chutney)

573 kcalories, protein 12g, carbohydrate 23g, fat 42 g, saturated fat 21g, fibre 1g, sugar 22g, salt 1.6 g

Recipe from Good Food magazine, October 2006.

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Latest comments and suggestions

  • Binder photo kathryn anna

    03 December 2007

    kathryn anna rated this recipe

    5 stars

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  • Binder photo Sarahd

    15 February 2008

    Sarahd commented on this recipe

    How long should you cook these for?The recipe doesn't say!!!

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  • Binder photo Maz_in_Spain

    08 May 2008

    Maz_in_Spain commented on this recipe

    The cooking time for the Parfait recipe is 20 - 25 mins as stated in "Good Food" magazine, October 2006. Yes, we do get the mag out here !

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  • Binder photo Frances

    13 December 2008

    Frances rated and commented on this recipe

    5 stars

    I made the recipe last year as part of a christmas dinner with friends. It was relatively easy to make and although it did not look appealing before putting it into the oven, the taste and consistency when it was ready were absolutely lovely. And the chutney was really really wonderful! Since then I made the chutney a few times but used a variety of recipes to combine it with (terrines, patés) This year the liver parfait is on the menu for a party on 20th of December.

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  • Binder photo susiemorgan

    26 December 2008

    susiemorgan commented on this recipe

    I made this to give as Christmas presents this year. Everyone is bowled over, including me. It's a bit of a faff to make, but the result speaks for itself.

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  • Binder photo susiemorgan

    26 December 2008

    susiemorgan rated this recipe

    5 stars

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  • Binder photo shelley

    23 January 2009

    shelley commented on this recipe

    does any one know if this recipe can be frozen?

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  • Binder photo annie

    22 September 2009

    annie commented on this recipe

    I cant find anywhere how it long it takes to cook, I must be missing it somewhere can anyone tell me . HELP

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  • Binder photo bunny

    13 December 2009

    bunny commented on this recipe

    want to make this without using madeira do i have to compensate it with anything else or can i just leave it out thanks

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  • Binder photo jennyR

    23 December 2009

    jennyR rated this recipe

    5 stars

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  • Binder photo Bev 38

    22 November 2010

    Bev 38 rated and commented on this recipe

    5 stars

    made this for a dinner party. fiddly but so worth it!

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  • Binder photo irvinaca

    20 April 2011

    irvinaca commented on this recipe

    I just don't know what went wrong with mine! It all seemed ok until it came to the cooking - i checked them after 25mins according to the advice of the post above, but they were still liquid, so shoved them back in. At 40mins i thought i'd left them too long as they were very dark in colour and not wobbly at all. After chilling, i cut into one and it was still bright pink and a horrible consistency. Yack! The dog did enjoy the left over liver - everything else in the bin! What went wrong?!

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Difficulty and servings

For the keen cook

Makes 8 x 100ml ramekins

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Plus overnight soaking and chilling
Freezable

Ingredients

  • 300g fresh chicken livers
  • 200ml milk
  • 3 eggs plus 2 egg yolks
  • 75g butter , cut into large cubes
  • 2 tsp sea salt

FOR THE REDUCTION

  • 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

TO SEAL THE PARFAITS

  • 200g unsalted butter
  • pinch grated nutmeg
  • 1 sprig rosemary , leaves chopped
  • 3 large sprigs thyme , leaves only

FOR THE CHUTNEY

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Nutrition per serving (parfait and 1 tbsp chutney)

573 kcalories, protein 12g, carbohydrate 23g, fat 42 g, saturated fat 21g, fibre 1g, sugar 22g, salt 1.6 g

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