Chicken liver parfait with sultanas & raisins
- Preparation and cooking time
- Plus chilling
- Serves 8
- 100g jumbo sultana and raisins
- 6 tbsp sweet dessert wine
- 100g unsalted butter
- 2 x 400g/14oz packs chicken livers , cleaned
- 2 garlic cloves , crushed
- 2 tbsp chopped sage
- 150ml pot double cream
- thinly sliced brioche rolls
- few salad leaves
- STEP 1
Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.
- STEP 2
Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
- STEP 3
Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
- STEP 4
To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.