Chicken liver parfaits

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olive magazine

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Recipe by olive magazine

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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 0g, salt 0.7 g

Latest comments and suggestions

• Mrs H

  09 November 2008

  Mrs H rated and commented on this recipe

  

  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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• queenie

  12 December 2008

  queenie commented on this recipe

  Can this be frozen?

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• Karen d

  26 December 2008

  Karen d rated this recipe

  

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• mrsvandicamp

  21 February 2009

  mrsvandicamp commented on this recipe

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

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• mrsvandicamp

  21 February 2009

  mrsvandicamp rated and commented on this recipe

  

  Forgot to rate !

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• fmkeily

  24 February 2009

  fmkeily commented on this recipe

  Great recipe - very easy to make.

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• Katy Clyne

  10 August 2009

  Katy Clyne rated and commented on this recipe

  

  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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• scran

  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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• scran

  12 September 2009

  scran rated this recipe

  

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• lynnes

  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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• Catherine

  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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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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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 10 mins

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

Per serving

336 kcalories, protein 12.2g, carbohydrate 0.7g, fat 31.6 g, saturated fat 19.3g, fibre 0g, salt 0.7 g

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