Hospitality Ivan’s Tasty Homemade Chicken Liver Parfait by XPRESS, 20 December 2018 Ingredients: 500gms of cleaned chicken livers (remove hearts, gall bladders and sinew) Soak in milk, cover livers for 4hrs maximum, this removes bitterness) When ready to make rinse and drain livers 100 ml Madeira 100 ml Brandy 100 ml Good Port 3 shallots finely chopped 3 sprigs fresh thyme 2 cloves garlic finely chopped 5 large free-range eggs 500gm unsalted butter (soft or melted) Salt & Pepper Serves Approx 10x125ml ramekins or 1 standard terrine mould 50ml salted melted butter with some fresh thyme leaves infused and pink peppercorns (optional) Preparation time: 4 hours for livers in milk 30 minutes to prep livers and then cook off onions, alcohol, herbs 40mins to 1 hour for bain marie livers Method: Preheat Oven to 130.c/270F Fry off the shallots, garlic, thyme and then add chopped livers for approx. 2 minutes, deglaze pan with brandy and cook off the alcohol approx. 1 minute. In a separate pan reduce the Madeira and Port by half and cool Put the liver mixture and alcohol reduction in a food processor and blend till smooth gradually adding one egg at a time, then add the melted butter slowly so the mixture doesn’t split. For an even smoother finish you can pass the mixture through a drum (fine) sieve. Take your ramekins and fill with mixture till ¾ way up the moulds. Place on a tray deep enough for the ramekins to sit in, put a dish cloth on the case on the tray to stop ramekins sliding around. Pour boiling water into the tray and fill ¾ up the ramekins (bain marie method, or cooking using water) Cover your tray fairly loosely with tin foil and place into the oven. You want to cook the parfait till it reaches 65-70.c or 150-158f or the parfait will split and won’t look very nice when finished. The best way is to have a food temperature probe or use the wobble technique for experience parfait makers. When cooked take out and leave to cool, once cooled take optional thyme/peppercorn butter and pour over each ramekin and then leave to set in fridge for at least 8 hrs. Serve with hot toast, chutney of choice, melba toast or another condiment or bread stuff accompaniment that you desire Finally enjoy the labour of your love.