Chicken liver parfait with sultanas & raisins

10-30 minutes 30-60 minutes 400 kcal or less boxing brioche chicken liver chicken liver pate chicken livers chritsmas double cream freezable freeze indulgent make ahead parfait pate quick raisins sage starter sultana sultanas unsalted butter

N/A

Source

Ingredients

100g jumbo sultana 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 sage

150ml pot double cream

thinly sliced brioche rolls

few salad leaves

Method

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, sage 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.