• 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.

    Get the recipe for this crispy almond melba here.

    Chicken liver parfait with port jelly and crisp almond Melba

    Serves: 8
    Cooking Time: 1 hr + overnight, to set


    • 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
    • Port jelly

    • 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.