Quick, outrageously rich chicken liver parfait
Ingredients
250g chicken livers – free range, trimmed of fat & veins
200g butter
1 stick cinnamon
pinch of freshly-grated nutmeg
2 garlic cloves, crushed
2 tsp fresh thyme leaves
Generous splash of Calvados or brandy
Salt and pepper
Crusty bread to serve
Method
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๏Melt the butter in a thick-bottomed frying pan until gently bubbling
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๏Add the cinnamon, nutmeg, crushed garlic and chicken livers and cook for about 5 minutes, turning once.
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๏Remove the livers using tongs and place in food processor.
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๏Add the thyme leaves and turn the heat up to high.
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๏Carefully add the Calvados, and (if you’re experienced in flambeeing) burn off the alcohol for 30 seconds.
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๏Turn heat off, discard the cinnamon stick and carefully pour the contents of the pan into the Magimix
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๏Blend for 1-2 mins
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๏Pour blended parfait into a bowl [lets use a Le Parfait jar] and refrigerate for an hour until solid.
Serve with crusty bread and a good glass of hefty red wine.
