Chicken Liver Parfait

1. 1

   Bring cream to simmering point.

2. 2

   Puree all other ingredients.

3. 3

   Slowly pour in the cream, and pass through a fine chinois or sieve.

4. 4

   Cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4.

5. 5

   Chill, keeping tightly wrapped, to avoid oxidisation.

6. 6

   Cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge.

7. 7

   Re wrap immediately after cutting.

8. 8

   Serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.

* Per serving · 4 servings · Values may vary.

No additional tips available.