Chicken Liver Parfait
Not an “egg recipe” as such but one in which the eggs are vital for their setting properties! This is a simple dish to make and is an ideal starter that can be prepared ahead of time. It keeps well in the fridge for 4-5 days and is actually better after a couple of days.
What you’ll need
Serves: 8 or more
For one 28cm Le Creuset 1.1 litre terrine:
500g trimmed chicken livers
2 whole free range eggs
600g double cream
1 clove of garlic
9g Maldon sea salt
9g pink salt (potassium nitrate, commonly used in charcuterie)
10 grinds black pepper
30g beef or veal jus
Let’s get cooking
In a food processor or with a stick blender process all the ingredients except the cream until completely smooth. Blend in the cream and pass the parfait mix through a fine sieve into a large jug. Allow to settle for a few minutes and skim off any foam.
Line a terrine mould with a double layer of cling film that overhangs well (you want enough to allow you to lift the parfait out of the mould). Fill the terrine mould to within a 1cm of the top. Cover with cling film and then foil followed by the lid. Place in a deep roasting tin and fill with hot water to 2/3 of the way up the terrine. Cook at 120°C for around 45 mins. The parfait wants to be just set in the centre and should reach a core temperature of 68°C for 15 mins. Once cooked, place into a tray of iced water to start chilling and then transfer to the fridge.
Digital temperature probes really are a good investment for accurate cooking and are reasonably priced these days (from around £15).
At the restaurant we finish the parfait by applying a butter layer to the top of the terrine. This is a mix of 1/3 clarified butter and 2/3 softened butter. We first scrape off the slightly oxidised layer with the edge of a spoon, then remove the parfait from the terrine and using a palette knife spread a layer of the butter mix over the top. Chill to set the butter and then return the parfait to the terrine, wrapping in fresh cling film.
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