Snapguide
STEPS
INGREDIENTS
First soak your livers in the milk and salt to draw out the blood and any bitterness. Leave overnight

First soak your livers in the milk and salt to draw out the blood and any bitterness. Leave overnight

Next day drain off milk and discard

Next day drain off milk and discard

Start cleaning your livers by removing all sinew and any fatty bits

Start cleaning your livers by removing all sinew and any fatty bits

Like this

Like this

All done

All done

Next scale them and note how much you have as you need the same quantity of butter

Next scale them and note how much you have as you need the same quantity of butter

Like this

Like this

Dice it up and melt

Dice it up and melt

Count eggs I use one egg for every 100g of livers

Count eggs I use one egg for every 100g of livers

Crack them all

Crack them all

Slice your shallots

Slice your shallots

Pick some thyme and rosmary

Pick some thyme and rosmary

Like this

Like this

Chop it up

Chop it up

Peel your garlic

Peel your garlic

Slice it up

Slice it up

Get your terrine ready

Get your terrine ready

By coating the inside with a lick of oil, this helps the parfait slide out later on

By coating the inside with a lick of oil, this helps the parfait slide out later on

Roll out 3 layers of cling film and smooth out with a dry tea towel

Roll out 3 layers of cling film and smooth out with a dry tea towel

Like this

Like this

Line your terrine making sure there are no creases to mess up your parfait

Line your terrine making sure there are no creases to mess up your parfait

Gather your ingredients for your reduction

Gather your ingredients for your reduction

Stick all of it in a pot and reduce by 2/3

Stick all of it in a pot and reduce by 2/3

Melt the butter

Melt the butter

Nicely reduced

Nicely reduced

Get livers and butter ready to process

Get livers and butter ready to process

Livers first

Livers first

Then some reduction

Then some reduction

Then eggs

Then eggs

Blitz for a bit

Blitz for a bit

Then add warm butter slowly so your mix doesn't split

Then add warm butter slowly so your mix doesn't split

Mmmm, liver milkshake:)

Mmmm, liver milkshake:)

Pour into a bowl

Pour into a bowl

Get your seasonings

Get your seasonings

And season, make sure you taste it. Season some more, you want to season it right up as when it is served chilled you still want to taste it.

And season, make sure you taste it. Season some more, you want to season it right up as when it is served chilled you still want to taste it.

Then the fun part, passing your mix through a fine sieve to get rid of any bits and also to make it super smooth

Then the fun part, passing your mix through a fine sieve to get rid of any bits and also to make it super smooth

Fill er up

Fill er up

Press it through and discard what's left

Press it through and discard what's left

Give your mix a whisk and check the seasoning again

Give your mix a whisk and check the seasoning again

Pour into your terrine

Pour into your terrine

Cover over

Cover over

Put the lid on

Put the lid on

Place it in a preheated oven on 130c in a water bath for 1-1.5 hours or until the temp of the parfait has reached 72c

Place it in a preheated oven on 130c in a water bath for 1-1.5 hours or until the temp of the parfait has reached 72c

When ready lift it out

When ready lift it out

It will look something like this, a bit grey and boring

It will look something like this, a bit grey and boring

Leave overnight to chill then turn out onto a chopping board and unwrap

Leave overnight to chill then turn out onto a chopping board and unwrap

Like this

Like this

Looking good, but we're gonna make it better

Looking good, but we're gonna make it better

Get some softened butter and whisk the bejesus out of it until it is nearly white

Get some softened butter and whisk the bejesus out of it until it is nearly white

Lay your parfait on its side

Lay your parfait on its side

Get a long straight edged knife and place in really hot water

Get a long straight edged knife and place in really hot water

And start scraping off the oxidised sides

And start scraping off the oxidised sides

Like this

Like this

Next get your butter and start spreading

Next get your butter and start spreading

Like this

Like this

Do two sides

Do two sides

Chill to set butter

Chill to set butter

Do the next side and chill again

Do the next side and chill again

Start to clean the last side

Start to clean the last side

Like this

Like this

Until your parfait is lovely and pink

Until your parfait is lovely and pink

Cover with more butter and chill

Cover with more butter and chill

Like this

Like this

Get a hot knife and start gently scraping back the butter

Get a hot knife and start gently scraping back the butter

Until the butter is around 1.5-2mm all around

Until the butter is around 1.5-2mm all around

Lay out 3 sheets of cling film and smooth out

Lay out 3 sheets of cling film and smooth out

Place on your parfait

Place on your parfait

And gently roll up, keeping the last bit scrunched up so you know where to unwrap

And gently roll up, keeping the last bit scrunched up so you know where to unwrap

Like this

Like this

Transfer onto a board and chill until ready to serve

Transfer onto a board and chill until ready to serve

Slice a piece off

Slice a piece off

And serve, I am doing mine with Melba toast and caramelised fig jam:) enjoy

  • 400.0g Chicken livers
  • 4.0tsp Salt
  • 500.0ml Milk
  • 125.0ml Port wine
  • 125.0ml Brandy
  • 60.0g Shallots
  • 2.0 Sprigs of thyme
  • 1.0 Sprig of rosemary
  • 4.0 Free range eggs
  • 400.0g Unsalted butter
  • Mace
  • Nutmeg
  • Allspice
  • Cayenne pepper
  • Flaky salt