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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
Rose Jelly Cubes
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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