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Chicken Liver Parfait

Posted by Nigel Brown
Nigel Brown
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on Thursday, 12 December 2013
Nigel Brown recipeIn need of a great starter for those festive feasts? This should do it...  

  • 250g chicken livers
  • 2 shallots, diced
  • 4 tsp madeira
  • 4 tsp port
  • 4 tsp brandy
  • 1 sprig of thyme
  • 2 eggs
  • 250g butter, melted salt and pepper


1. Preheat the oven to 170°C/gas 3. Line six ramekins with cling film.

2. Rinse and clean the livers, removing any veins.

3. Combine the shallots, Madeira, port, brandy and thyme in a saucepan. Bring to the boil, then simmer briskly until reduced and the liquid is almost syrupy. Remove the thyme sprig.

4. Once the livers and eggs are at room temperature, tip them into a blender or food processor along with the reduced sauce and melted butter. Whiz to a purée and season.

5. Press the mixture through a fine sieve.

6. Pour into ramekins. Place foil over each ramekin and place in a roasting pan. Add enough hot water to come halfway up the sides of the ramekins. Bake for 30 minutes.

7. Remove from the oven and allow to cool completely before chilling.
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