Will you be busy in the kitchen this Christmas? I’m super envious of chef’s lucky family who are sitting down to Steve’s Christmas lunch this year. I was chatting to him about what he’s cooking (goose is on the cards) and about what might make life easier for everyone in my kitchen. He laughs at my total lack of culinary prowess so taking pity on my family he’s provided this recipe for his most excellent Chicken Liver Parfait. He absolutely assures me that this is a fail-safe, dead cert winner and that even I can expect a result.
One thing I have worked out for myself is that the onion jam is pretty handy to have around. It’s a great addition to a cheese board or the cold cuts on Boxing day, or add it to freshly chopped tomato and maybe a handful of basil and it makes a truly delicious bruschetta topping. Pop a spoonful on a square of puff pastry with a slice of goat’s cheese and you have a melting little tart and if you’re considering a little foie gras over the festive season then this is the perfect topping…
Chicken liver parfait, with red onion jam and toasted brioche
“Fantastic starter for Christmas day, I always make this at home for Christmas, it’s easy, you can make it in advance and everybody loves it” Steve Carss
For the parfait
500 g Chicken livers
300 g Hot melted butter
100 ml White wine
100 ml Madeira
200 ml Port
100 g Shallots finely chopped
1 Garlic clove
2 Egg yolks
2 tsp salt
1 tsp cracked black pepper
You need a buttered terrine and also a bain-marie that will fit into your oven. Set your oven to 140C.
Sweat the chopped shallots, thyme and garlic for three to five minutes, then add the wine, Madeira and port. Reduce this to a jam like consistency.
Separately melt butter then add the butter, the wine and shallot reduction, along with the livers, the eggs and the salt to a blender and blitz it up, to emulsify. Pour into greased terrine and cook in bain-marie for about 45 mins turning half way through cooking. It’s cooked when it reaches 65C, or when you tilt the terrine, the parfait should remain in place but bulge slightly. Leave the terrine to cool then chill in fridge for at least four hours. It tastes better if it’s been left to mature for a day.
Serve with a slice of warm, toasted brioche and the onion jam.
For the jam
500g Red onions finely sliced
40g Sunflower oil
50g Soft brown sugar
100ml Red wine
80ml Red wine Vinegar
1 tsp Salt
1 tsp Fresh cracked Black pepper
Heat oil in a pan thick based pan, add the onions and sugar and cook over a high heat for 7 -10 minutes until the onions are soft and caramelised.
Add the red wine and red wine vinegar and simmer for 20 – 30 minutes until reduced and quite thick. Season with salt and pepper (yes, you really need that much seasoning)
Sterilise your jars in the oven at 160C for around 15 minutes then once they have cooled add the hot jam to jars and pop the lid on. This will keep for up to 18 months although you’ll probably get through this quantity before the Christmas tree is packed away.