Scott’s Chicken Liver Parfait with Sherry Jelly – serves 12-16
If you’re entertaining friends and family over the Christmas season and want to impress, give our Head Chef Scott Paton’s Chicken Liver Parfait with Sherry Jelly a go. Enjoy this delectable parfait by spreading on toast or crackers as part of a festive buffet or as a starter.
For the parfait reduction –
200g chopped shallots
2 bay leaves
620g chicken livers
Salt and pepper
For the sherry jelly:
100ml Harvey’s Bristol cream
100ml double cream
3 leaves gelatin
For the reduction, sweat the shallots and garlic bay leaves in 100g of butter until softened, avoiding colour, then add the brandy and madeira and cook down to a thick syrup. Be careful as when the alcohol gets hot enough it will ignite so ensure your hair is tied back……… leave it to cool.
Once cool, use a food processor to blitz the livers, reduction, salt and pepper and slowly add the eggs, once fully incorporated pass the mixture though a fine mesh sieve.
Melt the butter and cool it to 36 degrees, then use a hand blender to slowly emulsify the butter into the liver mix.
Transfer into mini Kilner style jars by pouring in about ¾ full.
Place the jars into a larger deep tray and pour some water into the outer tray filling about ½ way up the jars, this will stop the cooking process from being harsh, and will result in a smoother parfait.
Bake on 120 degrees for about 45 minutes.
To test if it is cooked, remove the tin foil, it should wobble as one rather than ripple and be ‘set’. Leave this to cool for an hour then refrigerate for at least 2 hours preferably overnight.
To make the jelly bloom, put the gelatin leaves in cold water for 10 minutes. Then boil the sherry, remove from the heat and add the softened gelatin, then add the double cream and mix well. Pour over the top of the parfait and leave to set.
– SP –