A Perfect Match

Chicken Liver Parfait with Saffron Apple Chutney

Pate, parfait, foie gras - anything laden with fat and cholesterol, and spreadable on baguette, brioche and anything else that is carbohydrate laden and equally as bad for you must taste good. I really believe there is an additive in liver products that make it so addictive. I am sure I am not the only one either. I believe I can exist on a diet of liver products - maybe not for long, but throw in some cured meats, cheeses, bread, pickles and a glass or two of red wine and I am one happy girl. My ideal type of meal is lots of small bites. Preferably served on a wooden board with a slab of something that is artery clogging.

This was my second attempt at chicken liver parfait and it was a better attempt. I added more brandy, perhaps more butter and more herbs and seasoning. I also made a saffron apple chutney to accompany it and the sweet and tangy chutney helped to cut through the richness of the liver. I love that it is Christmas and there are gatherings of people who I can use as guinea pigs.

Packaged up

Chicken Liver Parfait (adapted from Jamie Oliver)

Ingredients (makes about 450g, 4 small jars)
1. 250g block of butter and then some
2. 1 red onion, chopped
3. Olive oil
4. 2 cloves of garlic, peeled and finely chopped
5. 1 small bunch fresh thyme, leaves picked
6. 400g chicken liver, preferably organic or free range, trimmed of sinew or any green bits
7. Sea salt and black pepper
8. 1 medium glass of brandy

Method
1. Make the clarified butter, using about half the block of butter. Put the butter on low heat and let it melt away for about 20 minutes. The clear oil will separate from the white part (whey). Skim the clear stuff off the top and put in a separate saucepan.
2. Meanwhile, heat a lug of oil in a large pan and when hot, add the onion, garlic and thyme leaves. Fry fast for about 4 minutes, tossing occasionally, until soft and starting to colour. Add a splash more oil, your chicken livers and a pinch of salt and pepper. Cook on a high heat for 4-5 minutes. (Some recipes say don't overcook and keep the livers pink in the middle but I am abit paranoid so I cooked it through and it was still pretty smooth).
3. Add your brandy to the pan of livers, and let it cook off. You can flame it if you want – this way you can see the alcohol cooking off. I tasted it at this point and I could still taste the brandy but as soon as I blitzed it, this taste was gone so don't worry if you think you have put too much brandy!
4. Tip everything into a food processor with all the juices, and blitz until smooth. The smell changes straight away. Have a taste, and season to a degree where you’re happy, then add a little more as the seasoning goes down when it gets cold, which is how you’ll serve it. 
5. Dice up your remaining pack of butter, and add it piece by piece, with the food processor still running. Wait for each piece to be combined before adding more. Keep whizzing when it’s all in, and you’ll see it start to shine. Taste again and season if necessary, then whiz for 2 or 3 minutes. 
6. You can serve in ramekins or whatever you like. Push the parfait through a fine sieve and then into your serving dishes.
7. Put a piece of greaseproof paper over the parfait and put it into the fridge until set. 8. Once set, if not eating straight away, pour over a layer of clarified butter which acts as a seal. Keeps in the fridge for a week or so.

Serve at room temperature or slightly chilled, with fresh crusty bread, some chutney and dessert wine if so desired.

The apples simmering away

Apple, Saffron and Ginger Chutney

Quick Apple and Saffron Chutney (adapted from Gordon Ramsay)

Ingredients (makes about 350g)

1. Olive oil

2. Thumb size piece of ginger, peeled and finely chopped

3. Large pinch of saffron strands

4. 3 shallots, finely chopped

5. 150g caster sugar (then add more to taste)

6. 7.5 tbsp cider vinegar or white balsamic vinegar (I used cider vinegar)

7. 3 eating apples, peeled, cored and chopped

Method

1. Heat the oil in a frying pan and add the shallots, ginger and a good pinch of sea salt, then fry for 3 mins. Crumble in the saffron, sprinkle in the sugar and carry on cooking for few mins until the sugar melts and starts to caramelise, stirring all the time.

2. Tip in the vinegar and apples, the recipe says cook for 5 minutes until the apples are just softened and coated in a syrupy sauce. I found I cooked it for quite abit longer, as the mixture was still quite liquid. I added more sugar at this point also to help it thicken and caramelise. You don't want the apples to become mush so keep an eye on them. Cool and serve. It tastes quite gingery when I tasted the chutney warm, but the flavour was not as strong once chilled.

Can be spooned into an airtight container and kept in the fridge for up to 2 weeks.