I think there is nothing nicer in the winter months than a well-made chicken liver parfait
with crispy bread as a snack while you toast your toes in front of the fire.
Here’s a tip: taking the parfait out of the fridge 20 minutes before serving takes the chill
off and enhances the flavours; serve with your favourite seed bread or even celery sticks.
1 medium onion, finely chopped
350g chicken livers, trimmed
1 tsp chopped thyme
4 tbsp brandy
½ orange, juice and zest
1 tbsp Worcestershire sauce
salt and freshly ground black pepper
few small bay leaves, washed
4 tbsp melted butter
To make the parfait, melt the butter in a large frying pan over a medium heat and add the onion. Sauté for 6 minutes until softened but not browned. Add the chicken livers, thyme and brandy and sauté for 4 to 5 minutes until the livers are just cooked.
Remove from the heat and allow to cool a little. Using a slotted spoon, transfer the cooked livers to a food processor. Add the orange juice and zest and Worcestershire sauce. Blend until smooth. Check the seasoning and add salt and freshly ground black pepper to taste. Spoon the parfait into small pots or ramekins. Allow to cool completely and place in the fridge to set. Once set, place a bay leaf on top of each pot or ramekin, spoon over a little melted butter and return the parfaits to the fridge. Serve each parfait with crusty bread and some Marsala Pear Relish.