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Ingredients
- 400g fresh chicken livers
- 200g unsalted butter
- 1 small onion, chopped fine
- 1 garlic clove, minced
- 2tbs brandy
- 1tsp fresh thyme leaves
- 1tsp salt
- ½tsp black pepper
- 150g fresh cherries, pitted
- 1tbs caster sugar
- Juice of ½ lemon
- 4 slices of sourdough bread
- Rinse the chicken livers under cold water and remove any connective tissues or green spots. Pat them dry with a paper towel. Heat a large frying pan over medium heat and melt 50g of the butter. Add the chopped onions and minced garlic and cook until they are softened and translucent.
- Increase the heat to medium-high and add the chicken livers to the pan. Cook them for about four minutes on each side until they are browned on the outside but still slightly pink in the centre. Remove the pan from the heat and add the brandy. Return the pan to the heat and cook for another minute to let the alcohol evaporate.
- Transfer the contents of the pan to a food processor. Add the remaining 150g of butter, thyme leaves, salt and black pepper. Process everything until smooth and well combined. Pass the mixture through a fine mesh sieve to ensure a silky texture. Pour the mixture into individual ramekins and smooth the top with a spatula. When slightly cooled, close the lids, or cover securely and refrigerate until set (a couple of hours).
- In a bowl, combine the pitted cherries, sugar, and lemon juice. Stir well to coat the cherries, then let them macerate at room temperature for about 30 minutes. When ready to serve, remove the parfait from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly. Toast the slices of sourdough bread until golden brown. Serve the chicken liver parfait on the toasted sourdough bread and top each portion with a spoonful of macerated cherries.
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