Serves 6
Ingredients
- 300g chicken livers, trimmed of sinew
- 1 tbsp brandy
- 1 tbsp olive oil
- 2 eschalots, chopped
- 50g (about 3 thin slices) pancetta, chopped
- 1 garlic clove, crushed
- 1 tsp thyme leaves
- 125ml (½ cup) chicken stock
- 125ml (½ cup) thickened cream
- 2 eggs, at room temperature
- 200g butter, melted, cooled, plus extra, to grease
- crusty bread and brioche, melba toast and cornichons, to serve
For the brandy & green peppercorn jelly
- 60ml (¼ cup) brandy
- 1 tbsp honey
- 1 tsp sherry vinegar
- 1½ tsp powdered gelatine
- 2 tsp green peppercorns in brine, drained
Method
- Preheat oven to 140°C. Pat livers dry with paper towel and place in a small bowl with brandy. Set aside for 15 minutes to marinate.
- Heat oil in a saucepan over low heat. Cook eschalots, pancetta, garlic and thyme for 6 minutes or until pancetta is just golden. Add stock, increase heat to high and cook for 4 minutes or until liquid is reduced by half. Add cream and cook for a further 3 minutes or until liquid is reduced by a third. Cool.
- Blend chicken liver mixture in a blender until smooth. Add cream mixture, eggs and butter, and blend until smooth. Season with salt and freshly ground white pepper.
- Strain mixture into a jug, discarding solids. Lightly grease 6 x 125 ml (½ cup) ramekins and place in a baking dish. Pour liver mixture into ramekins, leaving 5 mm at the top. Fill baking dish with enough boiling water to reach halfway up the side of the ramekins. Bake for 25 minutes or until just firm. Stand for 5 minutes, then refrigerate until cold.
- To make jelly, heat brandy in a saucepan over medium heat for 3 minutes or until reduced by half. Stir in 2 tbsp water, honey and vinegar. Bring to the boil, then remove from heat. Dissolve gelatine with 1 tbsp boiling water and add to brandy mixture, then strain. Top each parfait with a few peppercorns then pour over jelly. Refrigerate for a further 2 hours or until jelly is set. Serve with toasted or untoasted bread, melba toast and cornichons.
Recipe courtesy of Feast magazine, Feb 2012
