Chicken Liver Parfait with Sultanas & Raisins

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 100g jumbo sultanas and raisins
• 6 tbsp sweet dessert wine
• 100g unsalted butter
• 2 x 400g/14oz packs chicken livers, cleaned
• 2 garlic cloves, crushed
• 2 tbsp chopped sage
• 150ml pot double cream
• thinly sliced brioche rolls
• few salad leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the sultanas and raisins in a small saucepan with the sweet dessert wine. Bring to a simmer over low heat and cook for 3 minutes until plumped, then remove from the heat and let cool.

2. Melt half the butter in a large frying pan over medium-high heat. Add the chicken livers and cook for 4 minutes, turning once, until browned and no pink remains. The thickest part must reach 165°F (74°C).

3. Add the crushed garlic and chopped sage to the pan and cook for 1 minute, stirring, until fragrant.

4. Transfer the livers, garlic, sage and pan juices to a food processor. Add the remaining butter, cut into cubes, and the double cream. Blend until completely smooth.

5. Scrape the mixture into a bowl and fold in the cooled sultanas, raisins and any leftover wine. Spoon into a serving dish or ramekins, smooth the top, cover and chill for at least 4 hours until firm.

6. Toast the thinly sliced brioche in a dry frying pan or under a grill for 1 to 2 minutes per side until golden.

7. Serve the chilled parfait with the warm brioche toasts and a small handful of salad leaves alongside.