Chicken liver parfait with sultanas & raisins

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• Allie HJ

  19 November 2009

  Allie HJ rated and commented on this recipe

  

  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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• Lesley

  07 December 2009

  Lesley rated and commented on this recipe

  

  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.

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• kjc

  28 December 2009

  kjc rated this recipe

  

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• Donna Smith

  13 March 2010

  Donna Smith rated this recipe

  

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• Foodmonster

  16 November 2010

  Foodmonster rated and commented on this recipe

  

  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.

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• Pippa

  22 November 2011

  Pippa rated and commented on this recipe

  

  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!

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• pjt99

  24 December 2012

  pjt99 commented on this recipe

  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.

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• Rooky42

  27 April 2013

  Rooky42 commented on this recipe

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

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• Rooky42

  27 April 2013

  Rooky42 rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 8 mins

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

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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