Chicken liver parfait with port jelly and crisp almond Melba

Chicken liver parfait with port jelly and crisp almond Melba recipe

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.

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