Chicken liver parfait with port jelly and crisp almond Melba is a divinely elegant side dish or appetiser. Although liver is a little high in fat, it is an excellent source of iron and vitamins A and D. This sophisticated dish is perfect for entertaining.
Chicken liver parfait with port jelly and crisp almond MelbaPrint Recipe
Chicken liver parfait
- 100ml white wine
- 100ml port
- 50ml brandy
- 1 onion, finely chopped
- 3 garlic cloves, chopped
- a few fresh thyme sprigs
- 400g chicken livers
- 5 extra-large eggs
- 400g butter, melted
- salt, to taste
- 100g pistachio nuts, roughly chopped
- 50ml boiling water
- 15g gelatine
- 375ml pink port (we used De Krans Pink Port)
Preheat the oven to 150°C. Line a 10 x 19cm loaf tin with plastic wrap.
For the chicken liver parfait, heat the wine, port, brandy, onion, garlic and thyme in a saucepan. Bring to a boil and leave to reduce to a third. Remove the thyme and set aside to cool slightly.
Rinse the chicken livers under cold running water. Pull the membranes off.
Blend the liver in a food processor until smooth, add the eggs one at a time and mix after every addition.
Add the wine reduction and butter and combine thoroughly. Season with salt.
Press the mixture through a sieve. Fold in the pistachio nuts and pour into the prepared tin.
Cover with foil and place in a deep roasting pan half filled with hot water. Bake until set but still soft, about30 – 35 minutes. Leave to cool in the water bath and refrigerate overnight.
For the port jelly, line a 15 x 23cm baking tray with plastic wrap.
Combine boiling water and gelatine and leave to stand for 2 – 4 minutes, making sure all the granules are dissolved. Whisk into the port, pour into the tray and refrigerate until set, about 4 – 5 hours. Turn out and cut into little blocks, and refrigerate until ready to serve.
Unmould the parfait and cut into 1,5cm slices. Serve 2 slices per person with the port jelly and almond Melba.