Chicken Liver Parfait With Sultanas & Raisins

Making your own pat is an extra-special touch- this version is flavoured with wine, cream, garlic and sage

• Cooking Time Prep 20 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  325

• Protein

  19g

• Carbs

  10g

• Fat

  23g

• Saturates

  13g

• Fibre

  0g

• Sugar

  10g

• Salt

  0.41g

Ingredients

• 100g jumbo sultanas and raisins
• 6 tbsp sweet dessert wine
• 100g unsalted butter
• 2 x 400g/14oz packs chicken livers, cleaned
• 2 garlic cloves, crushed
• 2 tbsp chopped sage
• 150ml pot double cream
• To serve
• thinly sliced brioche rolls
• few salad leaves

Directions

1. Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, sage and plenty of black pepper for about 5 mins until browned.
2. Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
3. Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
4. To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

Categories: All Christmas