Chicken Liver Paté And Melba Toast
Make it ahead and impress anybody you have coming around. It's so simple to make but has the wow factor, especially when they taste it!
- 2 cloves of garlic
- 250 ml port
- 50 ml brandy
- 1 sprig of fresh thyme
- 200 g chicken livers
- 50 g clarified butter, melted
- 125 ml double cream
- 2 eggs
- pinch of salt and pepper
- 150 ml red wine
- 1 tsp caster sugar
- 3 leaves of gelatine
- 6 slices of white bread
- 100 g chutney of your choice
- 1 bunch of cherry vine tomatoes
Make The Reduction
Peel and slice the garlic cloves and place into a pan with the port, brandy and thyme sprigs.
Heat to a boil and reduce to about a third of the liquid you started with.
Strain it through a fine sieve and measure out 75ml of the reduction to use.
Blitz The Livers
Remove any sinew from the livers and blitz to a purée in a food processor.
Add in the cream, eggs, butter and reduction as the mixture blitzes.
Season with a generous pinch of salt and pepper.
Divide And Bake
Preheat an oven to 150°C.
Pour the raw parfait mixture through a sieve into a jug, then divide between 6 small 4 oz ramekins.
Place the ramekins into a roasting tin half filled with boiling water from a kettle.
Bake them in the oven for 20-25 minutes until set around the outside and with a slight wobble in the middle, they should still be pink in the middle.
Top With Jelly
Remove the pate from the roasting tin and allow to cool at room temperature for an hour before putting into the fridge.
Soak the gelatine sheets in the cold red wine, before heating to a simmer for 2 minutes to dissolve the sheets and burn off a little of the alcohol.
Allow to mixture to cool to room temperature before pouring a thin layer on top of each set parfait pot.
Serve once the jelly has set with crisp toast and chutney.
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