
If you love liver parfait, try Gordon Ramsay's step-by-step recipe to get a rich, silky smooth result
Nutrition and extra info
- Freezable
Nutrition: nutrition per serving (parfait and 1 tbsp chutney)
- kcal573
- fat42g
- saturates21g
- carbs23g
- sugars22g
- fibre1g
- protein12g
- salt1.6g
Ingredients
- 300g fresh chicken livers
- 200ml milk
Milk
mill-kOne of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 eggs plus 2 egg yolks
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 75g butter, cut into large cubes
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 tsp sea salt
For the reduction
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallots, thinly sliced
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 bay leaf, torn
- 3 sprigs thyme
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 sprig rosemary, roughly chopped
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tbsp white peppercorn, coarsely crushed
- 5 tbsp cognac
- 150ml ruby port
- 150ml madeira
To seal the parfaits
- 200g unsalted butter
- pinch grated nutmeg
Nutmeg
nut-megOne of the most useful of spices for both sweet and savoury…
- 1 sprig rosemary, leaves chopped
Rosemary
rose-mar-eeRosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 large sprigs thyme, leaves only
Thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
For the chutney
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 shallots, finely chopped
Shallot
shal-lotRelated to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- thumb-size piece fresh ginger, peeled and finely chopped
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- large pinch saffron strands
Saffron
sah-fronThe stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 100g caster sugar
- 5 tbsp white balsamic vinegar or cider vinegar
Balsamic vinegar
bal-sam-ick vin-ee-gahTrue Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 eating apples, peeled, cored and chopped
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Method
Soak the livers overnight in milk to remove any bitterness. Drain well in a colander. To make the reduction, heat the oil in a sauté pan and fry shallots, herbs and peppercorns for 3-5 mins until the shallots are starting to soften. Add the Cognac and carefully flambé by tipping the pan towards the flame, or use a match.
Once the flames have subsided, boil the Cognac for a few secs until it reduces down to a couple of tbsp. Add the port and madeira together and boil again for about 10 mins, or until reduced by two thirds. Leave to cool slightly so it’s not piping hot.
Add the livers, eggs, egg yolks and butter into the reduction and stir gently. Once the butter has almost melted, add the salt and some freshly ground black pepper. Transfer to a blender and blitz for 2 mins or until smooth, scraping the sides down. Strain into a jug; rub the mix against the sieve with the back of a ladle. Discard any sinewy bits left behind.
Check seasoning, then pour into eight 100ml ovenproof ramekins. Heat the oven to 110C/fan 90C/gas ¼. Line a heatproof pan with four layers of kitchen towel and sit the ramekins on top. Pour very hot, but not boiling, water into the pan
Test if the parfaits are ready by tilting one of them to the side – the parfait mix should just bulge slightly at the edge of the ramekin and gently wobble in the middle when shaken gently. (Don’t forget that it will keep on cooking as it cools.) Remove the ramekins from the pan, cool then chill for at least 4 hrs or until set.
Seal the parfaits with butter. Melt the butter in a pan but do not let boil. Whisk in the nutmeg, rosemary and half the thyme leaves. Taste butter for seasoning, then spoon over the parfait tops, sprinkle with the reserved thyme to decorate and return to the fridge to set. Will keep in the fridge for up to 3 days.
Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 mins. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few mins until the sugar melts and starts to caramelise, stirring all the time.
Tip in the vinegar and apples, then cook for 5 mins until the apples are just softened and coated in a syrupy sauce. Cool and serve. Can be spooned into an airtight container and kept in the fridge for up to 2 weeks.
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