Chicken Liver Parfait Recipe | Indian-Spiced Fine Dining Starter
FineDiningIndian
July 23, 2013
This chicken liver parfait recipe gives the classic French-style liver parfait an Indian-inspired twist with aromatic cardamom and a subtle touch of chilli.
Chicken liver is blended with butter, cream, eggs and a port-wine onion reduction before being passed through a fine strainer for an exceptionally smooth texture. The mixture is then gently cooked in a bain-marie, chilled until set and served with tomato chutney and crisp bread.
Similar to a chicken liver pâté recipe, this version has a softer, silkier texture and makes an elegant chicken liver starter recipe for a restaurant-style or fine-dining menu.
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Ingredients
Adjust Servings
| 200 g Chicken liver, cleaned | |
| 200 g Unsalted butter | |
| 2 medium Eggs | |
| 100 ml Single cream | |
| 100 ml Port wine | |
| 2 White onion or shallots, sliced | |
| as per taste Cardamom | |
| A small pinch / to taste Chilli powder | |
| To taste Salt | |
| For serving Tomato chutney | |
| For serving Crisp bread / toast |
Nutritional Information
420 Kcal
Calorie
15g
Protein
5g
Carbohydrate
38g
Fat
200 mg
sodium
Directions
1.
Prepare the Chicken Liver
Clean the chicken liver thoroughly, removing connective tissue and any unwanted sections.
Cut into smaller pieces and keep chilled until required.
Melt a small amount of butter in a saucepan.
Add the cardamom and allow it to release its aroma.
Add the sliced white onion or shallots and cook gently until softened. Avoid browning the onion heavily.
Mark as complete
2.
Reduce the Port Wine
Pour in 100 ml port wine.
Bring to a gentle boil and allow the alcohol to cook off.
Continue reducing until the liquid reaches approximately one-third of its original volume.
Add a small pinch of chilli powder and salt.
Remove the saucepan from strong direct heat.
Pour in 100 ml single cream and gently warm the mixture.
Do not boil aggressively.
Mark as complete
3.
Incorporate the Butter
Gradually add 200 g butter, a little at a time.
Allow each addition to melt gently.
The mixture should be warm rather than extremely hot before it is blended with the liver.
Place the 200 g chicken liver into a blender.
Pour in the warm onion, port, cream and butter mixture.
Blend for approximately 2 minutes, or until very smooth.
Mark as complete
4.
Add the Eggs
Add 2 eggs.
Blend briefly on a low speed or pulse until completely incorporated.Pass the blended liver mixture through a fine sieve.
This step is important for achieving the silky texture expected from a chicken liver parfait.
Pour the strained mixture into a suitable prepared ceramic mould.
Cover securely with aluminium foil
Mark as complete
5.
Prepare the Bain-Marie
Place the mould inside a deeper roasting tray.
Pour water into the outer tray to form a bain-marie, allowing the parfait to cook gently and evenly.
Preheat the oven to 160–170°C.
Place the bain-marie in the centre of the oven.
In the demonstrated recipe, the parfait was initially cooked for 25 minutes, checked, and then cooked for approximately 20 minutes more.
Allow around 45 minutes total, but judge doneness by temperature and set rather than time alone.
Remove the parfait from the oven.
Allow it to cool before transferring it to the refrigerator.
Chill until completely cold and firmly set before portioning.
Mark as complete
6.
Plate
Spread a little tomato chutney over the plate.
Serve the chilled parfait either:
- as a neat rectangular slice, or
- shaped into a smooth quenelle using warm spoons.
Finish with crisp bread or toast and additional dots of tomato chutney.
Mark as complete
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