Faux gras with toast & pickles

Faux gras with toast & pickles

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Prep: 15 mins Cook: 8 mins plus chilling

Easy

Serves 6 - 8

With only two ingredients, this is the easiest parfait you’ll ever make. If you have a smoothie bullet blender, it’ll give you the most velvety result

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal127
  • fat11g
  • saturates7g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein7g
  • salt0.3g
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Ingredients

  • 100g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g organic chicken or duck livers, trimmed, cleaned and patted dry
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

To serve

  • sliced brioche or sourdough
  • cornichons
  • chutney
  • sea salt flakes

Method

  1. Heat 50g butter in a frying pan until sizzling, add the livers and fry for 4 mins until coloured on the outside and slightly pink in the middle. Leave to cool, then tip the contents of the pan into a food processor or a smoothie bullet blender. Season generously with salt and add the remaining butter. Blitz until you have a smooth purée, then scrape into a container, smooth over the top and place in the fridge to chill for at least 2 hrs. Can be made a day ahead.

  2. To serve, griddle slices of brioche or sourdough, and tip some cornichons and chutney into small pots. Put a large spoon in a cup of hot water. As if serving ice cream, scoop a spoonful of the faux gras onto each plate, dipping the spoon into the water after each scoop. Sprinkle a few salt flakes over each scoop and serve with the toasts, cornichons and chutney.

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