Chicken Liver Parfait with Apple & Saffron Chutney

Ingredients

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

• 300g fresh chicken livers
• 200ml milk
• 3 eggs plus 2 egg yolks
• 75g butter, cut into large cubes
• 2 tsp sea salt
• 3 tbsp olive oil
• 2 shallots, thinly sliced
• 1 bay leaf, torn
• 3 sprigs thyme
• 1 sprig rosemary, roughly chopped
• 1 tbsp white peppercorns, coarsely crushed
• 5 tbsp cognac
• 150ml ruby port
• 150ml Madeira
• 200g unsalted butter
• pinch grated nutmeg
• 1 sprig rosemary, leaves chopped
• 3 large sprigs thyme, leaves only
• 3 tbsp olive oil
• 2 shallots, finely chopped
• thumb-size piece fresh ginger, peeled and finely chopped
• large pinch saffron strands
• 100g caster sugar
• 5 tbsp white balsamic vinegar or cider vinegar
• 2 eating apples, peeled, cored and chopped

Directions

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

1. Soak the 300g chicken livers in the 200ml milk for 30 minutes, then drain and pat dry.

2. Heat 3 tbsp olive oil in a pan. Add the first 2 shallots, bay leaf, 3 thyme sprigs and the chopped rosemary sprig, and cook gently for 5 minutes until soft.

3. Add the livers and cook for 5 minutes until browned and cooked through to 165°F (74°C) in the thickest part. Add the cognac and let it bubble off, then add the port and Madeira and simmer for about 10 minutes until reduced by half. Remove the bay leaf and thyme stems.

4. Blend the liver mixture with the 3 eggs, 2 egg yolks, 75g butter, sea salt, crushed white peppercorns and nutmeg until completely smooth. Pass through a fine sieve.

5. Divide the mixture among 8 ramekins and set them in a deep baking dish. Pour boiling water into the dish until it comes halfway up the sides of the ramekins. Bake at 300°F (150°C) for 30 to 35 minutes until the custard reaches 160°F (71°C).

6. Cool the ramekins, then chill for at least 4 hours. Melt the 200g unsalted butter and spoon a thin layer over the top of each parfait to seal, then chill until set.

7. For the chutney, heat 3 tbsp olive oil in a pan. Add the second 2 shallots and the ginger and cook gently for 3 minutes until soft.

8. Add the apples, saffron, caster sugar and white balsamic or cider vinegar. Simmer for 15 to 20 minutes, stirring often, until thick. Stir in the remaining rosemary and thyme leaves, cool, and serve with the parfaits.