Chicken liver parfait with port

To Make the port (100 ml) reduction, place a frying pan over low heat and add in the butter (40 g). Once melted, place in the sliced shallots (2), sliced garlic (1 garlic), pinch of salt, few sprigs of thyme (2 thyme) and cook down over low heat for ten minutes until soft. Next, add in the peppercorns (½ tsp) followed by the port. Bring it to a simmer and reduce the liquid by half the amount. Remove from the heat and pass it through a sieve. Discard the shallots and keep the liquid, place to one side to cool.

Preheat the oven to 85°C Fan.

Clean/trim your chicken livers (340 g) by removing any fatty/sinew-looking bits. Roughly chop the liver and place it into a food processor or blender. Crack in 1 egg (1) and pour in the port (100 ml) reduction. Blend until smooth. Now, keep the blender running and gradually add in the diced room-temperature butter (40 g). Add it slowly so it can emulsify with the liver mixture. Once fully incorporated, season with a good pinch of salt and blend one last time.

Next, pass the chicken liver (340 g) parfait mixture through a sieve before pouring it into your chosen ramekins or dish. Place onto a larger tray and fill it halfway with boiling water before placing it into the oven for 35 minutes.

Remove from the oven and leave to cool at room temperature before placing into the fridge to cool completely.

Serve it with sourdough croutons, toasted brioche, fresh bread, crackers, salad and homemade chutney for a starter that's sure to impress. Enjoy.

Tom's Tips: You can cover your parfait with clarified butter (40 g) to seal in the parfait and protect it from oxidising. Watch the video to learn how to make the clarified butter, it's super easy.