Jamie Oliver Chicken Liver Parfait is made with butter, olive oil, shallots, garlic, higher-welfare chicken livers, fresh sage, brandy, ground mace, French bread, and salad cress. This elegant Chicken Liver Parfait recipe creates a luxurious appetizer that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
More Jamie Oliver Recipe:
- Jamie Oliver Chickpea And Spinach Curry
- Jamie Oliver Carrot And Swede Mash
- Jamie Oliver Creamed Leeks Recipe
🤎 Why You’ll Love This Chicken Liver Parfait Recipe:
- Rich and Creamy Texture: The parfait is incredibly smooth and velvety, offering a luxurious texture that melts in your mouth.
- Flavorful and Aromatic: The combination of chicken livers, sage, and brandy creates a rich and aromatic flavor profile that is truly delightful.
- Simple Ingredients: This recipe uses basic, easy-to-find ingredients, making it accessible for home cooks.
- Impressive Presentation: The finished dish looks elegant and sophisticated, perfect for impressing guests at a dinner party.
🍗 Jamie Oliver Chicken Liver Parfait Ingredients
- 300 g butter (10.5 oz)
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 400 g higher-welfare chicken livers, trimmed (14 oz)
- A few sprigs of fresh sage, leaves picked
- 1/3 cup brandy (80 ml)
- 1 pinch ground mace
- 1 loaf of French bread
- 1 punnet of salad cress
🍲 How To Make Jamie Oliver Chicken Liver Parfait
- Preheat oven to 110ºC (225ºF) or gas mark ¼. Then, melt half of the butter in an ovenproof saucepan in the oven for about 10 minutes until it separates. Next, strain the clarified butter and let it cool. Discard the remaining milky butter.
- Heat the olive oil in a frying pan. Then, cook the shallots and garlic slowly for about 10 minutes until they are soft. Remove from the pan.
- Clean the pan and increase the heat. Next, cook the livers and most of the sage leaves for a few minutes on each side until lightly colored. Then, add the brandy to the pan and simmer for a minute. Remove from heat.
- Transfer the livers, shallots, and garlic to a food processor. Blend until smooth. Then, add the remaining softened butter, season with salt and pepper, and add the ground mace. Blend again until smooth.
- Transfer the mixture to a serving bowl. Sprinkle the remaining sage leaves on top and spoon over the clarified butter. Then, chill in the fridge for at least 1 hour for better flavor. Next, slice and griddle the French bread. Serve the parfait with the griddled bread and snipped cress on the side. Serve it chilled.
💭Recipe Tips:
- Trim the Livers Well: Remove any tough bits or green parts from the chicken livers to avoid a bitter taste.
- Cook on Low Heat: Cook the shallots and garlic slowly on low heat so they don’t burn and taste bad.
- Clarify the Butter Right: Make sure to separate the clear butter properly for a smooth parfait.
- Chill for Good Flavor: Let the parfait chill in the fridge for at least 1 hour to make it taste better and set properly.
- Serve Warm Bread: Griddle the bread just before serving so it’s warm and crispy with the smooth parfait.
🍞 What To Serve With Chicken Liver Parfait?
Jamie Oliver Chicken Liver Parfait pairs well with griddled bread, salad cress, pickled vegetables, and a crisp green salad. It also can be served alongside fruit chutney, cornichons, pâté, and roasted nuts for a tasty and elegant meal.
🎚 How To Store Leftovers Chicken Liver Parfait?
- Refrigerate: Store the parfait in an airtight container in the fridge for up to 3 days.
- Freeze: For longer storage, freeze the parfait in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.
🥵 How To Reheat Leftovers Chicken Liver Parfait?
- In The Oven: Preheat the oven to 150ºC (300ºF). Put the parfait in an oven-safe dish, cover with foil, and heat for 10 minutes or until warm.
- In The Microwave: Put the parfait in a microwave-safe dish. Heat on medium for 1-2 minutes, stirring every 30 seconds until warm.
FAQ’S:
Can I Use Regular Chicken Livers Instead Of Higher-welfare Ones?
Yes, you can use regular chicken livers. However, higher-welfare livers often have better flavor and texture.
How Do I Know When The Chicken Livers Are Cooked?
The livers should be lightly colored on the outside but still slightly pink in the middle. Overcooking can make them tough.
Can I Substitute Brandy With Another Liquor?
Yes, you can use other liquors like cognac or sherry. Even a bit of white wine can work in a pinch.
What Can I Use Instead Of Ground Mace?
You can use a pinch of nutmeg as a substitute for ground mace.
More Jamie Oliver Recipe:
- Jamie Oliver Smoked Mackerel Pate
- Jamie Oliver Air Fryer Yorkshire Pudding
- Jamie Oliver Cauliflower And Broccoli Cheese
Jamie Oliver Chicken Liver Parfait Nutrition Facts:
- Calories:26
- Total Fat: 1.7g
- Saturated Fat: 0.5g
- Polyunsaturated Fat: 0.3g
- Monounsaturated Fat: 0.7g
- Cholesterol: 51mg
- Sodium: 50mg
- Total Carbohydrates: 0.9g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 1.7g
- Calcium: 1.3mg
- Iron: 1.2mg
- Potassium: 12.4mg
Jamie Oliver Chicken Liver Parfait
Description
Jamie Oliver Chicken Liver Parfait is made with butter, olive oil, shallots, garlic, higher-welfare chicken livers, fresh sage, brandy, ground mace, French bread, and salad cress. This elegant Chicken Liver Parfait recipe creates a luxurious appetizer that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat oven to 110ºC (225ºF) or gas mark ¼. Then, melt half of the butter in an ovenproof saucepan in the oven for about 10 minutes until it separates. Next, strain the clarified butter and let it cool. Discard the remaining milky butter.
- Heat the olive oil in a frying pan. Then, cook the shallots and garlic slowly for about 10 minutes until they are soft. Remove from the pan.
- Clean the pan and increase the heat. Next, cook the livers and most of the sage leaves for a few minutes on each side until lightly colored. Then, add the brandy to the pan and simmer for a minute. Remove from heat.
- Transfer the livers, shallots, and garlic to a food processor. Blend until smooth. Then, add the remaining softened butter, season with salt and pepper, and add the ground mace. Blend again until smooth.
- Transfer the mixture to a serving bowl. Sprinkle the remaining sage leaves on top and spoon over the clarified butter. Then, chill in the fridge for at least 1 hour for better flavor. Next, slice and griddle the French bread. Serve the parfait with the griddled bread and snipped cress on the side. Serve it chilled.
Notes
- Trim the Livers Well: Remove any tough bits or green parts from the chicken livers to avoid a bitter taste.
- Cook on Low Heat: Cook the shallots and garlic slowly on low heat so they don’t burn and taste bad.
- Clarify the Butter Right: Make sure to separate the clear butter properly for a smooth parfait.
- Chill for Good Flavor: Let the parfait chill in the fridge for at least 1 hour to make it taste better and set properly.
- Serve Warm Bread: Griddle the bread just before serving so it’s warm and crispy with the smooth parfait.
Jamie Oliver Chicken Liver Parfait