Normally you have toast and chutney with any chicken liver pate. Unfortunately we are gluten-free in the house at the moment so I wondered how I could create the missing crunch from the bread. The brulee was the answer, it was understandably very sweet so complemented beautifully with the sour marmalade. It’s actually very easy to make too.
Parfait: 400g Chicken Livers(trim of any unnecessary sinewy bits yields about 300g), 150g butter, 1 egg, 1 shallot, sprig of thyme, 100ml port, 50 ml brandy. Caster sugar for bruleeing.
Marmalade: I had a good quality shop bought one. Sometimes life’s too short.
1) Soften shallot in a pan with the thmye, turn up the heat add brandy and reduce until sticky. Add port and do the same again. Strain and keep aside.
Heat Oven to 110c
2) Quickly cook the chicken livers until just cooked but pink in the centre. Transfer to a processor, add butter and reserved port reduction.Once mixture has cooled sufficiently add the egg, season. It should be smooth, if not pass through a sieve to ensure a smooth texture.
3) Fill ramekins 2/3 full, place in a deep sided pan with hot water poured half-way up.Bain-Marie. Cover loosely with foil, bake until they reach 62 degrees C. This took 20mins. It may take a little longer. Once at 62c, let cool then leave in fridge for at least 4 hours to cool and solidify.
4) When ready to serve, put a thin layer of sugar over the tops. Heat with a blow torch until it turns into liquid. It doesn’t need to caramelise too much as this is just the first layer. Once first layer is cool, about 2 mins. Do the same again, making sure the sugar is caramelised this time though. The base layer just helps protect the parfait from the high sugar temperatures so all the parfait stays fairly solid.
Serve with the marmalade however you see fit.