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Chicken liver parfait with sultanas & raisins

Chicken liver parfait with sultanas & raisins

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A star rating of 4.5 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 8

Making your own paté is an extra-special touch- this version is flavoured with wine, cream, garlic and sage

  • Easily doubled
  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal325
fat23g
saturates13g
carbs10g
sugars10g
fibre0g
protein19g
low insalt0.41g
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Ingredients

  • 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

To serve

  • thinly sliced brioche rolls
  • few salad leaves

Method

  • 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.

RECIPE TIPS
SARA SAYS...

'If you don’t have ramekins, set the mixture in a loaf tin, but line it with cling film first so it’s easy to turn out.'

Goes well with

Recipe from Good Food magazine, December 2009

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A star rating of 4.5 out of 5.8 ratings
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