Chicken Liver Parfait

Ingredients

• 400g chicken livers, trimmed of sinew
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 2 tbsp brandy or Madeira (optional)
• 100g light cream cheese
• 30g butter, softened
• ½ tsp fresh thyme leaves
• Pinch of nutmeg
• Salt and pepper to taste

Method

1. 1Pat chicken livers dry with kitchen paper and season with salt and pepper.
2. 2Melt half the butter in a pan over medium-high heat. Add livers and cook for 2-3 minutes each side until browned but still slightly pink inside.
3. 3Remove livers and set aside.
4. 4In the same pan, add shallot and garlic. Cook for 2 minutes.
5. 5Add brandy if using and let it reduce. Return livers to pan with thyme and nutmeg.
6. 6Transfer everything to a food processor. Add cream cheese and remaining butter.
7. 7Blend until completely smooth, scraping down the sides as needed.
8. 8Taste and adjust seasoning.
9. 9Press through a fine sieve for an extra-smooth texture (optional).
10. 10Transfer to ramekins or a serving dish. Cover and refrigerate for at least 2 hours.
11. 11Serve with vegetable crudités or cucumber slices instead of toast.