Chicken liver parfaits

Chicken liver parfaits

A rustic, but impressive starter for a weekend lunch - spread onto toasted brioche

Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 10 mins

Prep 30 mins plus chilling

Method

  1. Trim the livers of any green bits (these will be bitter) or sinews. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.
  2. Tip the livers into a food processor. Whizz to a paste, then whizz in the remaining butter and cream. Push the mixture through a sieve - this is boring, but worth it for a really smooth texture. Season well. Divide the mixture between 6 small china or glass ramekins and smooth the surface.
  3. Melt the final 50g butter in a pan and let the milk solids settle to the bottom. Put a sprig of thyme on top of each ramekin and pour a little butter over each. Chill to set.
  4. To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.

Per serving

336 kcalories, protein 12.2g, carbohydrate 0.7g, fat 31.6 g, saturated fat 19.3g, fibre 0.0g, salt 0.7 g

Recipe from olive magazine, November 2008.

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Latest comments and suggestions

Results 1-20

  • 09 November 2008

    Mrs H rated and commented on this recipe

    5 stars

    Absolutely delicious! Pushing the mixture through a sieve really gave it a very smooth taste. Could maybe do with a pinch of salt, but otherwise delicious!

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  • 12 December 2008

    queenie commented on this recipe

    Can this be frozen?

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  • 26 December 2008

    Karen d rated this recipe

    5 stars

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  • 21 February 2009

    mrsvandicamp commented on this recipe

    Went down a storm a bit grizzly to make though :)

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  • 21 February 2009

    mrsvandicamp rated and commented on this recipe

    5 stars

    Forgot to rate !

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  • 24 February 2009

    fmkeily commented on this recipe

    Great recipe - very easy to make.

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  • 10 August 2009

    Katy Clyne rated and commented on this recipe

    5 stars

    I made this yesterday for a starter at a dinner party and it was amazing! I did add an extra garlic clove though and used Lemon Thyme.

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  • 12 September 2009

    scran commented on this recipe

    This is a fab recipe and very easy to make too!! I made it for a dinner party and it went down a storm...would definately make again. I used 2 garlic cloves though and oregano instead of thyme..and it still tasted yummy !!

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  • 12 September 2009

    scran rated this recipe

    5 stars

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  • 21 September 2009

    lynnes commented on this recipe

    does anyone know if this can be frozen or how long will it keep?

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  • 13 October 2009

    Catherine commented on this recipe

    Yes homemade pate can be frozen. One of my neighbours makes pate for us and we freeze it. Tastes just as good after it's been frozen!

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  • 23 November 2009

    Aoife commented on this recipe

    This recipe is really good - it was my first time making Parfait and it worked out really well. I ended up with a lovely smooth, rich parfait which all my friends loved. Plus, I made it the night before a dinner party so it was a very stress-free course. I agree with Miss Vandicamp - it was totally gross to make! Worth it though.

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  • 05 December 2009

    sarah commented on this recipe

    Im thinking of making a pate starter for XMAS how far in advance could i make this? than k you

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  • 13 December 2009

    stephilou commented on this recipe

    Is it absolutely necessary to sieve if you don't mind your pate not being smooth?

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  • 31 December 2009

    Larissa Reidy rated this recipe

    5 stars

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  • 02 January 2010

    loobylou rated this recipe

    5 stars

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  • 10 May 2010

    boro_girl commented on this recipe

    Really good recipe the more you blend the easier it is to pass through the sieve. Also added some red chilli, brandy and more shallots than specified to spice it up a little. It can handle quite a bit of seasoning but such an easy recipe.

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  • 19 May 2010

    jean commented on this recipe

    very easy to make, and delicious.

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  • 21 June 2010

    mel844 rated and commented on this recipe

    5 stars

    Had this last night and it was delicious, i ate the left overs today for lunch and think it may have even benefited from being in the fridge over night!

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  • 08 August 2010

    myra commented on this recipe

    Hi made this as a starter in the Congo, and all my friend ask for the recipe.. Thanks BBC GOODFOOD

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Difficulty and servings

Moderately easy

Serves 6

Preparation and cooking times

Cook time

Cook 10 mins

Prep 30 mins plus chilling

Ingredients

  • 400g chicken livers
  • 150g butter , plus 50g for the top of the parfaits
  • 1 garlic clove , crushed
  • 1 shallot , chopped
  • 1 large sprig thyme , plus sprigs to top
  • pinch Chinese five-spice powder
  • 2 tbsp double cream
  • 4 brioche buns, sliced and toasted, to serve
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Per serving

336 kcalories, protein 12.2g, carbohydrate 0.7g, fat 31.6 g, saturated fat 19.3g, fibre 0.0g, salt 0.7 g

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