Chicken liver and apple parfait

Serves: 6

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 200 gram(s) unsalted butter
• 1  apple, peeled, cored and finely diced
• 450 gram(s) chicken livers, fatty membranes removed
• 1  bay leaf
• 2 sprig(s) thyme
• 1  shallot, peeled and finely chopped
• 1  garlic clove, peeled and finely chopped
• 2 tablespoon(s) port
• 2  heaped tbsp crème fraîche
• sea salt, black pepper
• freshly grated nutmeg
• TO FINISH
• a few bay leaves
• 50g-100g unsalted butter

Method

1. Melt 25g of the butter for the parfait in a large frying pan over a medium heat and fry the apple, stirring frequently, for about 5 minutes until soft. Transfer this to a bowl and add another 25g of butter to the pan. When the foam starts to subside add the chicken livers and the herbs, and sauté for 2-3 minutes until they are golden on the outside but still pink in the centre, turning the livers halfway through. Discard the herbs and tip the chicken livers with any juices into a blender. Add another knob of butter to the pan and sweat the shallot and garlic for a couple of minutes until glossy and translucent. Add the port and simmer until well-reduced.
2. Tip the contents of the frying pan into the blender, add the crème fraîche, a teaspoon of salt and a generous grinding of black pepper and purée. Leave this to cool for about 30 minutes, then dice and add the remaining butter, and blend until the parfait is really smooth and creamy. Season with a grinding of nutmeg and a little more salt if it needs it. Transfer the purée to a bowl and fold in the apple.
3. Spoon the pâté into a bowl (I often use a 26cm/1-litre gratin dish) and smooth the surface. To finish the pâté, arrange a few bay leaves in the centre. Melt 50g-100g of butter (you will need more butter to cover the surface of a shallow bowl than a deep one) in a small saucepan over a low heat, skim off the surface foam and pour the clear yellow liquid on top of the pâté, discarding the milky residue. Cover and chill overnight. It keeps well for at least 48 hours in the fridge. Recipe by Annie Bell

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