Chicken liver parfait with apple & saffron chutney

Chicken liver parfait with apple & saffron chutney

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(9 ratings)

Prep: 30 mins Cook: 40 mins Plus overnight soaking and chilling

A challenge

Makes 8 x 100ml ramekins

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
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Ingredients

  • 300g fresh chicken livers
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 eggs plus 2 egg yolks
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 75g butter, cut into large cubes
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 tsp sea salt

For the reduction

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, thinly sliced
    Shallot

    Shallot

    shal-lot

    Related 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

    Rosemary

    rose-mar-ee

    Rosemary'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

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 1 sprig rosemary, leaves chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary'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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related 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

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • large pinch saffron strands
    Saffron

    Saffron

    sah-fron

    The 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

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 eating apples, peeled, cored and chopped
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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.

  7. 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.

  8. 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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Comments, questions and tips

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griffinb
22nd Nov, 2010
5.05
made this for a dinner party. fiddly but so worth it!
mely48
13th Dec, 2009
want to make this without using madeira do i have to compensate it with anything else or can i just leave it out thanks
mssheilajones
22nd Dec, 2018
4.05
i compensated by adding more port (ie the equivalent in Madeira in addition to the port). still delicious.
teddies
22nd Sep, 2009
I cant find anywhere how it long it takes to cook, I must be missing it somewhere can anyone tell me . HELP
Tilly_screams
11th Mar, 2014
put mine in for
braehotel
23rd Jan, 2009
does any one know if this recipe can be frozen?
susiemorgan
26th Dec, 2008
5.05
I made this to give as Christmas presents this year. Everyone is bowled over, including me. It's a bit of a faff to make, but the result speaks for itself.
ef1955
13th Dec, 2008
5.05
I made the recipe last year as part of a christmas dinner with friends. It was relatively easy to make and although it did not look appealing before putting it into the oven, the taste and consistency when it was ready were absolutely lovely. And the chutney was really really wonderful! Since then I made the chutney a few times but used a variety of recipes to combine it with (terrines, patés) This year the liver parfait is on the menu for a party on 20th of December.
maz_in_spain
8th May, 2008
The cooking time for the Parfait recipe is 20 - 25 mins as stated in "Good Food" magazine, October 2006. Yes, we do get the mag out here !
sarahdobbing
15th Feb, 2008
How long should you cook these for?The recipe doesn't say!!!

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