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Chicken Liver Parfait with Brioche and Cornichons

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


  • 500g chicken livers, trimmed

  • 185ml milk

  • 2 tbsp. olive oil

  • 1 large brown onion, finely chopped

  • 2 cloves of garlic, finely chopped

  • 3 rashers of rindless, smoked bacon, chopped

  • 1 tbsp. fresh thyme leaves – additional sprigs for garnish

  • 2 tbsp. brandy

  • 1.5 tbsp. balsamic vinegar

  • 170g chilled cultured unsalted butter chopped

  • 80g cultured unsalted butter, melted

  • Salt and pepper


  • 1.

    Cover chicken livers in bowl with milk and chill in fridge.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Deglaze the pan with the vinegar and add to the liver and onion mixture.

  • 5.

    Blend until smooth, adding the chilled butter during the processing.

  • 6.

    Pass through a fine sieve into a bowl, pushing the mixture through with a spatula.

  • 7.

    Divide the smooth pate into 4 ramekins. Pour the remaining melted butter on top and garnish with a thyme sprig.

  • 8.

    Place in fridge at least 3 hours ahead of serving.

  • 9.

    Serve with toasted brioche and cornichons.

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