Chicken liver parfait with sultanas & raisins
A parfait starter can really make your Christmas meal and is a great extra to have in the fridge for the festive season
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 8 mins
plus chilling
- Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.
- Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
- Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
- To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.
Sara says...
'If you don't have ramekins, set the mixture in a loaf tin, but line it with cling film first so it's easy to turn out.'
Per serving
325 kcalories, protein 19g, carbohydrate 10g, fat 23 g, saturated fat 13g, fibre 0g, sugar 10g, salt 0.41 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/72601/
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Ingredients
- 100g jumbo sultanas and raisins
- 6 tbsp sweet dessert wine
- 100g unsalted butter
- 2 x 400g packs chicken livers , cleaned
- 2 garlic cloves , crushed
- 2 tbsp chopped sage
- 150ml pot double cream
TO SERVE
- thinly sliced brioche rolls
- few salad leaves
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 8 mins
plus chilling
Packed with flavour
Ingredients
- 100g jumbo sultanas and raisins
- 6 tbsp sweet dessert wine
- 100g unsalted butter
- 2 x 400g packs chicken livers , cleaned
- 2 garlic cloves , crushed
- 2 tbsp chopped sage
- 150ml pot double cream
TO SERVE
- thinly sliced brioche rolls
- few salad leaves
Per serving
325 kcalories, protein 19g, carbohydrate 10g, fat 23 g, saturated fat 13g, fibre 0g, sugar 10g, salt 0.41 g
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19 November 2009
Allie HJ rated and commented on this recipe
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07 December 2009
Lesley rated and commented on this recipe
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28 December 2009
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13 March 2010
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