Our factory shop will be closed over Easter and ANZAC day
1 tsp oil
1 small shallot, diced
1 clove garlic, crushed
¼ tsp salt
250g chicken livers
100g butter, melted
Sourdough bread and cornichons, to se
Serving size: Serves 4
Cooking time: More than 1 hour
Preheat oven to 130°C. Put a water bath that will hold the parfait bowl into the oven to heat.
Heat a small saucepan to medium heat, add the oil, then add the shallot and garlic and sweat for 2 minutes. Pour in the port and brandy and reduce until the liquid has become sticky. Add the salt and some freshly cracked pepper.
Put the chicken livers and brandy mixture in a food processor and process for 2 minutes to make a fine paste. While still processing, slowly add a quarter of the butter. Crack in 1 egg, then slowly add another quarter of the butter. Repeat until you have added all the butter and eggs. The mixture should be silky smooth and runny. Strain it through a fine sieve into a parfait bowl, then cover with a lid or tinfoil and place in the water bath. Cook in oven for approximately 45 minutes, until set.
Once cooked, remove from the water bath and cool. Serve with sourdough bread and sliced cornichons.
From Taste magazine, March 2011.