The West

Picture: Astrid Volzke/The West Australian

A Parisian bistro classic, simple but totally posh.

Great as an entree or as part of a charcuterie board with sourdough croutons, dressed greens and flaked sea salt, to serve for relaxed drinks with friends.

RECIPE: Chicken Liver Parfait & Sweet and Sour Onions
Serves 8-10

For the parfait:
400g chicken livers
500ml milk
4 tsp salt
100ml dry sherry
100ml port
50ml cognac
3 French shallots, finely chopped
2 sprigs thyme
1 garlic clove
5 eggs
400g butter, melted
1/2 tsp fresh black pepper

Sweet and sour onions:
30g butter
5 French shallots, thinly sliced
1 tbsp honey
2 tbsp red wine vinegar
salt and pepper

Soak the chicken livers in milk and two teaspoons of salt for a couple of hours, then rinse and drain well. Preheat oven to 130C. Place sherry, port, cognac, shallots, thyme and garlic in a saucepan and bring to the boil. Reduce mix by a third and allow to cool. Place the drained chicken livers in a food processor with the cooled shallot mix and process until smooth. With the processor running, add the eggs slowly, one at a time. Very slowly add the melted butter and the remaining salt and pepper. Line a terrine tin with greaseproof paper.

Strain the parfait through a fine sieve then pour into the prepared tin. Cover with more paper and place in a water bath in the oven, covered with foil. Cook for 45 minutes to 1 hour or until the middle of the parfait has reached 65C (use a temperature probe to check). Remove from oven and cool for 30 minutes, then refrigerate overnight. Remove parfait from tin and, using a palette knife, cover with softened butter to prevent oxidation. To serve, slice with a hot knife, then arrange parfait slices on a board with onions as prepared below.

For the sweet and sour onions, melt butter in a saucepan and add the shallots. Cook over medium heat until onions start to caramelise. Add the honey and cook for a further 30 minutes. Finish with the vinegar and seasoning to taste.

The West Australian

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