Name: Chicken liver parfait with sultanas & raisins
Prep time: 20 min
Cook time: 8 min
Total time: 30 min
Yield: 8
Cuisine: French
Ingredients: 100g jumbo sultana 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; thinly sliced brioche rolls; few salad leaves

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Chicken liver parfait with sultanas & raisins

Chicken liver parfait with sultanas & raisins

Sara Buenfeld

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Serves 8

Easy

Prep: 20 mins

Cook: 8 mins

Plus chilling

A star rating of 4.5 out of 5.9 ratingsRate

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

Easily doubled

Easily halved

Freezable

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Alternatives

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Sea salt water biscuits

A star rating of 4.8 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

100g jumbo sultana

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

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Nutrition: per serving

kcal325
fat23g
saturates13g
carbs10g
sugars10g
fibre0g
protein19g
salt0.41g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

SARA SAYS...

'If you don’t have ramekins, set the mixture in a loaf tin, but line it with cling film first so it’s easy to turn out.'

Recipe from Good Food magazine, December 2009

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A star rating of 4.5 out of 5.9 ratings

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