Chicken Liver & Raisin Parfait

1. 1

   Steep the Raisins - (Bring the Port to the boil add the Raisins, Take off the stove and cover

2. 2

   Clean the livers. Pan fry the livers in small batches and place on a tray to cool. Deglace the pan with the brandy and pour over the livers.

3. 3

   Sweat the garlic, shallots and thyme. Add the Butter -Melt and Add the Double Cream, bring to the boil and reduce by 1/3. and cool

4. 4

   In a food blender, add the livers and cream mix. Blend until smooth.

5. 5

   Fold through the Port and Raisin mix. Season

6. 6

   Prepare a Terrine Mould or container by lining it with cling film. Pour in the Mix. Cover with Parchment and chill to set

* Per serving · 4 servings · Values may vary.

No additional tips available.