This is Raymond Blanc Recipe, but I give it a bit of twist. I have been wondering for a long time as how to make a very smooth chicken liver pâté. Now I've found it. This recipe is very smooth and rich, but I would like it more compact, or may be I put it too long in the blender. This is very good for starter or have it in tea time on toast.
For soaking the chicken liver
200 ml milk
200 ml water
11 tsp salt
For the parfait
400 gr fresh chicken liver
75 dry sherry or dry Madeira
1 large shallot, finely chopped
1 tsp fresh time, finely chopped
1 clove garlic, crushed and chopped
400 gr butter
4 eggs, lightly beaten
Salt and pepper to taste
1. Preparing the chicken livers
Clean the chicken liver, remove the white strand and cut off any trace of green
Place the livers in a large bowl, add the milk,water and salt, leave to soak foe 6 hrs, I leave it over night in the fridge.
Drain well and rinse
2. Cooking off the alcohol
On a high heat, in a small sauce pan, boil the Madeira, port,shallot and thyme until reduced by half. Add the cognac and garlic and boil for further 10 sec. Remove from the heat and leave to cool.
3. Making the parfait
Preheat the oven to 150 c/300F/ gas mark 2
On a low heat, in a small pan melt the diced butter without letting it color
Remove from the heat and keep warm
In a blender purée the chicken liver for 30 sec
Add the alcohol and shallot mixture and the eggs, blend foe 2 - 3 minute until silky smooth
With the machine running, gradually pour in the warm melted butter
Add 2 tsp salt and pepper
4. Cooking the parfait Strain the mixture through a fine sieve and pour it into 23 x 9 x 7.5 cm terrine mould, and cover loosely with greased proof paper ( I use butter cover instead ) Place the terrine in a roasting tin and pour in boiled water until it reaches 2/3 of the way up the side of the terrine mould. Cook for 40-50 min.
5. Finishing the parfait Remove the terrine from the oven and leave to cool at room temperature for 2 hours. Then pour the melted butter over the top to prevent discoloration Cover with cling film and refrigerated for at least a day, preferably 2 day. Dip the terrine mould in hot water then dip the knife in hot water and slide it against the side of the terrine to loosen the parfait Turn out on to a serving plate Dip a knife in hot water again and cut thick slices on to the plate.