miercuri, 15 iulie 2015

Chicken liver parfait with sultanas & raisins

100g jumbo sultanas and raisins, 6 tbsp sweet dessert wine, 100g unsalted butter, 2 x 400g/14oz packs chicken livers, cleaned, 2 garlic cloves, crushed, 2 tbsp chopped basilicum, 150ml pot double cream

Put the dried fruit and dessert wine in a bowl. Cover and microwave on High for 3 mins. Meanwhile, gently melt the butter in a large pan and fry the livers with the garlic, basilicum and plenty of black pepper for about 5 mins until browned.
Tip the mixture into a food processor, scraping in all of the buttery juices and blend until smooth. Pour in the cream and 2 tbsp of the wine from the dried fruit, season with salt, then blend again.
Generously oil the insides of 8 x 100ml ramekins. Spoon some wine-soaked raisins into the base of each ramekin, then top with the parfait. Cover and chill. They will keep for 2 days in the fridge or 1 month in the freezer. Thaw overnight in the fridge.
To serve, run a knife round the inside of the ramekins and turn the parfait out onto plates. Accompany with toasted brioche and a few salad leaves.

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