Chicken liver parfait with sultanas & raisins

Chicken liver parfait with sultanas & raisins

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 8 mins Plus chilling

Skill level

Easy

Servings

Serves 8

Making your own paté is an extra-special touch- this version is flavoured with wine, cream, garlic and sage

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
325
protein
19g
carbs
10g
fat
23g
saturates
13g
fibre
0g
sugar
10g
salt
0.41g

Ingredients

  • 100g jumbo sultanas and raisins
  • 6 tbsp sweet dessert wine
  • 100g unsalted butter
  • 2 x 400g/14oz 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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, December 2009

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Comments

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rsmourgue's picture
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Made this recently and added more dessert wine, it was perfect, really really enjoyed it, thank you.

rsmourgue's picture
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Made this recently and added more dessert wine, it was perfect, really really enjoyed it, thank you.

pjthompson99's picture

Made this for a formal dinner party and as starter for a Christmas lunch - went down a treat both times! Easy to make and the fruit adds a new dimension to the tasty chicken liver parfait.

pippachoc's picture
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I have made this loads of times now, as its really good (including for my mothers own funeral (served in mini oat discs - as a keen cook she would have been proud!). This time, I don't know what posessed me to sieve it (lordy this takes ages), and rather stupidly put into mini loaf tins, the result of which looks as if I've sliced from a larger loaf/terrine dish, which of course would have been altogether far quicker and easier!! Plonker! Hey-ho - taste is FAB, and I freeze as is, and make either the suggested sultana mix later or I might think of something else this time - a cranberry/onion confit for example. This time instead of Marsala I added some dry sherry found amongst the goodies in the booze cupboard - tastes great! Sometimes use brandy, or Sauternes. A very good recipe!

Foodmonster2's picture
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I made it for Christmas Eve last year and it tasted lovely (with extra garlic) although we found one ramekin per person far too much as a starter. Half the amount is more than enough.

lesmcal's picture
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Just made the parfait without sultanas (couldn't get jumbo ones in supermarket) - added white wine instead of dessert wine. Was really smooth and lovely. Also agree that it needs more garlic, and black pepper. Will make again for Christmas Day starter.

alliehj's picture
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I tried this recipe over the weekend..its was so easy to make, I did it in a loaf tin and cut it into big wedges and served it with cold toast, even my 7 year old loved it! I think I will make it again..but next time with twice the amount of garlic..

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