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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!

INGREDIENTS

Parfait

Jelly Top

To serve

STEP-BY-STEP-GUIDE

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. Makes 6