I don't know what I was worried about.
- Melt the butter until the milky solids separate. Set aside to cool so the milk solids can gather at the bottom. The top section will be your clarified butter or ghee.
- Trim the chicken livers of any sinew and cut into even sized pieces and thickness.
- Add two tablespoons of the melted butter to a heavy frypan. When heated, add the chicken livers and cook through until just pink. Take care not to overcrowd the pan - you may need to do this in batches. Fry on low heat and move the livers around gently so they cook on all sides. The livers should be firm but pink in the middle.
- Season with salt and pepper, then add the brandy. Set the brandy alight to burn off the alcohol. Remove the pan from the heat and allow the livers to cool for a few minutes
- Transfer the livers (but not the leftover liquids) to a food processor. Blend until the livers are a thick paste.
- Whilst the motor is running, add 180g of the clarified butter to the livers in a slow steady stream. Continue with the double cream. The chicken liver pate should be smooth.
- Transfer the pate to a large sieve set over a bowl. Push the mixture twice through the sieve, discarding any sinew which remains. Do not skip this step or your parfait will be coarse and lumpy.
- Divide the mixture between ramekins or terrine moulds. Make sure the top of each parfait is as flat as possible. Decorate with whole peppercorns.
- Stir the leftover melted butter so the milk solids are all combined again. Pour the melted butter over the ramekins so the parfait is completely covered.
- Cover tightly with cling film and allow to chill in the fridge for at least 2-3 hours. The flavours are best developed for at least a week.
- Remove from fridge two hours before serving.
- Serve with fresh crusty bread, crackers or toasted brioche.
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7/21/2010 02:00:00 a.m.