MY CHICKEN LIVER AND BRANDY PARFAIT 

This recipe is one I’ve used for years, The pate is so smooth, fantastically rich and moorish, serve this with a good glass of red wine and some homemade bread! You are most certainly onto a great evening 

My recipe will serve 8 people 

SHOPPING LIST 

500g of chicken livers 

100ml Madeira 

100ml port

1 shallot finely chopped 

2 cloves of garlic finely chopped 

Good handful of thyme finely chopped 

100ml brandy 

500g diced butter 

5 large eggs 

Salt and pepper 

METHOD 

On a high heat cook off the alcohol with the shallots, garlic and thyme, reduce by half 

Allow to cool slightly 

Melt the butter slowly over a low heat 

Place the chicken livers, shallot mix and eggs into a blender and blend for 4-5 minutes 

You want a really smooth mix

With your machine running slowly add the melted butter 

Now season with plenty of salt and pepper 

You now need to carefully strain the mix 

Pour the strained mix into a terrine mould

Preheat the oven to 140c

Place the terrine into a baking tray and pour water half way up the terrine mould 

Cook for 30-35 minutes 

Once cooked, remove the terrine and cool, chill for at least one day 

To remove the parfait from the terrine, turn the terrine upside down, warm the terrine base with a blowtorch and carefully lift off the mould 

With a hot knife slice the parfait into portions 

Serve with some homemade crusty bread and chutney 

You’ll never buy shop made pate again once you have made your own 

Jon 

   
   

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