Chicken Liver Parfait with Onion Marmalade
Ingredients
PARFAIT
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon very finely chopped rosemary
350g fresh chicken livers
2 tablespoons redcurrant jelly
150ml cream
1/2 teaspoon salt
freshly ground black pepper
ONION MARMALADE
2 onions, thinly sliced
1/4 cup balsamic vinegar
1/4 cup water
1/4 cup brown sugar
Description
Buttery and light, this parfait makes a welcome change from pate.
Method
Preheat oven to 180C. Butter 3 x 150ml-capacity ramekins.
To make the parfait, heat the butter in a frying pan over low heat. Add the onion, garlic and rosemary and cook for 5 minutes or until the onion is soft and translucent. Allow to cool slightly.
Trim any fat, discoloured spots and membrane from the chicken livers.
Place the onion mixture, chicken livers, redcurrant jelly, cream & salt and pepper in a food processor. Process until the mixture is smooth. Pass the pureed mixture through a fine sieve.
Put the sieved mixture into the prepared ramekins. Cover each ramekin with foil and place in a baking dish. Add almost-boiling water to the baking dish so the water comes halfway up the sides of the ramekins and bake for 20 minutes or until the mixture is just set. Remove from the baking dish, and set aside to cool to room temperature. Cover and refrigerate for several hours.
To make the onion marmalade, put all the ingredients into a small saucepan and bring to the boil, stirring until the sugar has dissolved.
Simmer for 20-30 minutes until the mixture is thick and syrupy. Cool and refrigerate until required, but serve at room temperature.
Serve the parfait with toast, crostini or crackers, onion marmalade and salad greens.
Makes 3 ramekins
Categories
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