Chicken Liver Parfait
Chicken Liver Parfait, to give it its proper title, "parfait" the French for "perfect", and it is.
Worried? Yeah, I know ... French cuisine ... posh terms, complex processes; but, you know me ... I'll break it down and show you that it's easy and you really don't need a recipe, just real food, a frying pan and a hand blender.
Let's get to ...
Chicken livers. I used 400g raw, trimming off sinews, green areas (which are bitter) and teasing off anything which looked okay. Net result, possibly 350g of liver. This will make two glasses, as pictured.
Where were we? Livers ... now dice them and gently fry them off in a pan with butter. Real butter. Lovely stuff. Don't colour up the liver, just warm it through until it's not pink any more.
Drop it into a blending receptacle. I have a hand blender, so a Pyrex jug. If you have a food mixer, go nuts.
I popped in a sprinkle of mixed spice - cinnamon, nutmeg and paprika. Just a little. Sea salt, black pepper and a little more melted butter. Oh, and double cream ... just a smidge.
Pass through a sieve. Nah! Don't! First, it's prissy and second, it's pointless.
You're done. Spoon into glasses.
Faffy French side note - you can use a spray of Marsala, Sherry or Brandy just to pep up the mix.
Now we need to seal it ... because we're going to keep it for some time ... yeah, right!
But, do this anyway ...
Melt butter. Pour over. Pop into fridge to chill. The butter will act as a natural barrier to keep the liver parfait just so.
When serving, bring up to room temperature, so the butter can be enjoyed. Hungry primals will pick off the disc of butter, eat it and then plunge unwashed fingers into the parfait. Feel free to use the celery and carrot sticks, or just eat them afterwards.
Perfect, eh? Fuck, yeah!