INGREDIENTS


Parfait
450g/1lb fresh chicken livers
290ml/ ½ pt milk
1 garlic clove, crushed
1tsp salt
¼ tsp ground white pepper
Freshly grated nutmeg
2 eggs
425ml/ ¾ pt double cream
2TBS Cognac

Spiced Pears
Makes 1.3 – 1.5 litres

500g/1 lb 2oz caster sugar
590ml/1pt cider vinegar
55ml/2fl oz Stone’s Ginger Wine
1tsp allspice berries
3 whole cloves
2 cinnamon sticks
1tsp cardamom pods, crushed
1 star anise
1 thumb of fresh ginger, bruised
1tsp coriander seeds
5 fresh bay leaves
8 firm pears, peeled, cored and halved

 

METHOD


Serves 10

1. For the parfait – pour the milk over the livers and leave overnight.
2. Preheat oven 150cfan/300f/GM 2
3. AGA 2 door, roasting oven with the grid shelf on the floor and cold plain shelf on the 2nd set of runners for 1 ¼ hrs. AGA 3 door, baking oven, slide roasting tin on to the 2nd set of runners for 1 ½ hrs.
4. For the parfait – Line a 450g/1lb loaf tin with baking parchment. Strain the livers and discard the milk.
5. Put the livers, garlic, salt, pepper and nutmeg into a liquidiser and whizz until smooth. Add the eggs, cream and brandy and whizz again.
6. Strain the mixture through a sieve, use a spatula to push as much through as possible. Check your seasoning.
7. Pour the mixture into the loaf tin, cover with foil, place in a roasting tin and pour in enough warm water to come halfway up the sides of the loaf tin.
8. Place in the oven and check on the parfait after 30mins, then after an hour and then every 10mins after that. It should feel firm to the touch.
9. Remove from the hot water and chill.
10. When completely cold, dip the mould into hot water and turn onto a chopping board. Remove paper and slice.

Think Ahead & Helpful Hints
• Soaking the livers in milk overnight removes any bitterness.
• Always taste the parfait mixture before cooking. If it is not seasoned enough the whole thing will be ruined.
• This is perfect as a canape, a starter or part of a buffet.
• Serve with thick toasted brioche and a homemade chutney.
• This will keep in the fridge for up to 3 days in airtight wrapping.

1. For the spiced pears – put all of the ingredients, except the bay leaves and pears, into a large saucepan and stir over a medium heat until the sugar is dissolved. Bring to the boil for 5 mins.
2. Add the pears to the pan and simmer until tender, 15-20mins. 5 mins before the end of the cooking time, add the bay leaves. Remove from the heat.
3. Place the pears and poaching liquid in hot, sterilised jars. Store in a cool, dark place like a pantry or even a fridge for a month before eating.

Think Ahead & Helpful Hints
• These pears are really good with cold meats, like your leftover turkey and ham, also with cheeses or on salad.
• Use firm pears like Conference or Williams.

Chicken Liver Parfait with Spiced Pears & Toasted Brioche
Serves 10

 

Spiced Pears
Makes 1.3 – 1.5 litres

Spiced Pears
500g/1 lb 2oz caster sugar
590ml/1pt cider vinegar
55ml/2fl oz Stone’s Ginger Wine
1tsp allspice berries
3 whole cloves
2 cinnamon sticks
1tsp cardamom pods, crushed
1 star anise
1 thumb of fresh ginger, bruised
1tsp coriander seeds
5 fresh bay leaves
8 firm pears, peeled, cored and halved

1. Put all of the ingredients, except the bay leaves and pears, into a large saucepan and stir over a medium heat until the sugar is dissolved. Bring to the boil for 5 mins.
2. Add the pears to the pan and simmer until tender, 15-20mins. 5 mins before the end of the cooking time, add the bay leaves. Remove from the heat.
3. Place the pears and poaching liquid in hot, sterilised jars. Store in a cool, dark place like a pantry or even a fridge for a month before eating.

20151105_115810

Think Ahead & Helpful Hints
• These pears are really good with cold meats, like your leftover turkey and ham, also with cheeses or on salad.
• Use firm pears like Conference or Williams.