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Confit Chicken Liver Parfait with Rose Jelly Cubes

This is a brilliant way to cook chicken livers; it takes them to a safe temperature while retaining a lovely pink colour and a buttery texture.

Annabel Langbein Confit Chicken Liver Parfait with Rose Jelly Cubes Recipe
Annabel Langbein Media
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Confit Chicken Liver Parfait with Rose Jelly Cubes
350g free-range chicken livers salt and pepper, to taste 2 tbsp brandy 180g butter 1 fat garlic clove, chopped 2 tsp fresh thyme leaves or 1 tsp dried thyme 36-48 crostini, to serve Rose Jelly Cubes 3 tsp gelatin 1 cup rose wine 1 tsp red wine vinegar 3 tsp sugar

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/confit-chicken-liver-parfait-with-rose-jelly-cubes/3246/
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Prep time:
20 mins
Cook time:
30 mins + cooling
Serves:
8- 10
  • 350g free-range chicken livers
  • salt and pepper, to taste
  • 2 tbsp brandy
  • 180g butter
  • 1 fat garlic clove, chopped
  • 2 tsp fresh thyme leaves or
  • 1 tsp dried thyme
  • 36-48 crostini, to serve

Rose Jelly Cubes

  • 3 tsp gelatin
  • 1 cup rose wine
  • 1 tsp red wine vinegar
  • 3 tsp sugar 

To make pate, preheat oven to 130˚C. Trim and discard white membranes from livers and cut into quarters. Season with salt and pepper and place in a small heatproof container (not cast iron – use pyrex or a light metal dish). Mix through brandy. Heat butter in a small pot with garlic and thyme and when it boils pour it over the chicken livers and stir to combine. Cut a piece of baking paper to fit the dish.

Cover livers with baking paper then a lid (or tightly with tin foil) and bake for 30 minutes or until they are still pink but quite firm.

Remove from oven, mix gently and leave to cool a little. Transfer warm mixture to a food processor, reserving about 2 tablespoons of cooking butter. Blend livers for 2-3 minutes until silky smooth, spoon into a container and pour over reserved butter.

Store parfait in the fridge for up to a week, or freeze. When ready to serve, remove butter cap and serve on crostini with rose jelly cubes.

Rose Jelly Cubes

To make Rose Jelly Cubes, sprinkle gelatin over ¼ cup rose wine and leave to soak. Place ¾ cup rose wine in a pot with vinegar and sugar and heat while stirring to dissolve sugar. Just before mixture boils, remove from heat and mix in soaked gelatin, stirring until fully dissolved. Pour into a 1 litre plastic container and chill until fully set. To serve, remove from mould and slice into thin strips then into tiny cubes.

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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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