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STEPS
INGREDIENTS
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
Start cleaning your livers by removing all sinew and any fatty bits
Like this
All done
Next scale them and note how much you have as you need the same quantity of butter
Like this
Dice it up and melt
Count eggs I use one egg for every 100g of livers
Crack them all
Slice your shallots
Pick some thyme and rosmary
Like this
Chop it up
Peel your garlic
Slice it up
Get your terrine ready
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
Like this
Line your terrine making sure there are no creases to mess up your parfait
Gather your ingredients for your reduction
Stick all of it in a pot and reduce by 2/3
Melt the butter
Nicely reduced
Get livers and butter ready to process
Livers first
Then some reduction
Then eggs
Blitz for a bit
Then add warm butter slowly so your mix doesn't split
Mmmm, liver milkshake:)
Pour into a bowl
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.
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
Press it through and discard what's left
Give your mix a whisk and check the seasoning again
Pour into your terrine
Cover over
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
When ready lift it out
It will look something like this, a bit grey and boring
Leave overnight to chill then turn out onto a chopping board and unwrap
Like this
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
Lay your parfait on its side
Get a long straight edged knife and place in really hot water
And start scraping off the oxidised sides
Like this
Next get your butter and start spreading
Like this
Do two sides
Chill to set butter
Do the next side and chill again
Start to clean the last side
Like this
Until your parfait is lovely and pink
Cover with more butter and chill
Like this
Get a hot knife and start gently scraping back the butter
Until the butter is around 1.5-2mm all around
Lay out 3 sheets of cling film and smooth out
Place on your parfait
And gently roll up, keeping the last bit scrunched up so you know where to unwrap
Like this
Transfer onto a board and chill until ready to serve
Slice a piece off
And serve, I am doing mine with Melba toast and caramelised fig jam:) enjoy