Chicken liver parfait with apple & saffron chutney

Chicken liver parfait with apple & saffron chutney

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(6 ratings)

Prep: 30 mins Cook: 40 mins Plus overnight soaking and chilling

A challenge

Makes 8 x 100ml ramekins
If you love liver parfait, try Gordon Ramsay's step-by-step recipe to get a rich, silky smooth result

Nutrition and extra info

  • Freezable

Nutrition: nutrition per serving (parfait and 1 tbsp chutney)

  • kcal573
  • fat42g
  • saturates21g
  • carbs23g
  • sugars22g
  • fibre1g
  • protein12g
  • salt1.6g
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  • 300g fresh chicken livers
  • 200ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 egg plus 2 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75g butter, cut into large cubes



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tsp sea salt

For the reduction

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallot, thinly sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 bay leaf, torn
  • 3 sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 sprig rosemary, roughly chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tbsp white peppercorn, 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



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 large sprigs thyme, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

For the chutney

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • thumb-size piece fresh ginger, peeled and finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • large pinch saffron strands



    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 100g caster sugar
  • 5 tbsp white balsamic vinegar or cider vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 eating apple, peeled, cored and chopped



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…


  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.

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Comments (17)

Viking Nosh's picture

Superb!!!!!!! a must for any dinner party, this was served as part of our Christmas day feast with caramelised red onion chutney and melba toast, so smooth and so tasty!!!!

As a guide the quantities given filled 12 x 60ml ramekins and were cooked for 20-25mins. To ensure the mix is not runny, patience is required and allow enough time to reduce the liquid content properly as directed in the recipe - give it a try, well worth the effort and your dinner guests won't be disappointed........

Tilly_screams's picture

I made this just last week for my annual 'Holding On For Hope' dinner party in what i raise money for sick kids. It went down a storm! I agree that they were quite runny though...i froze mine for three hours before serving and it didnt done work. still runny! the dinner guests loved them though. not sure if i will do them again :/

stunningandgorgeousforever's picture

Sounds like a scummy evening Tilly! x

stunningandgorgeousforever's picture

Tilly, I am very keen on attending one of these such 'Holding On For Hope' evenings, and I am sure your guests would appreciate me being there. Do you hold them bi-monthly?'s picture

Mine were also on the runny side. Followed recipe exactly and cooked for at least 25 mins. Cooled them, then put in fridge over night and was really disappointed on serving them to find they were still runny. Why is timing not in recipe?

Tilly_screams's picture

i know wtf

stunningandgorgeousforever's picture

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit is gobbled up!!! A 'must do' for all enthusiasts and beginners alike. Spoil yourself! Go on! x

cam123's picture

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?!

griffinb's picture

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

mely48's picture

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

teddies's picture

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

Tilly_screams's picture

put mine in for

braehotel's picture

does any one know if this recipe can be frozen?

susiemorgan's picture

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.

ef1955's picture

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.

maz_in_spain's picture

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 !

sarahdobbing's picture

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

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