For her entree, Amaya Tasker from Come Dine With Me Australia makes a light yet sumptuous Chicken Liver Parfait that will warm your palate perfectly
Cover chicken livers in bowl with milk and chill in fridge.
Heat 1 tbsp. of olive oil and fry onion, garlic, bacon for 10 minutes until onion starts to brown. Add thyme, brandy and a little water to deglaze. Transfer to another bowl.
Heat 1 tbsp. of olive oil. Drain the chicken livers and dry. Brown the livers until a crust forms. Combine with the onion and add salt and pepper.
Deglaze the pan with the vinegar and add to the liver and onion mixture.
Blend until smooth, adding the chilled butter during the processing.
Pass through a fine sieve into a bowl, pushing the mixture through with a spatula.
Divide the smooth pate into 4 ramekins. Pour the remaining melted butter on top and garnish with a thyme sprig.
Place in fridge at least 3 hours ahead of serving.
Serve with toasted brioche and cornichons.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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