CHICKEN LIVER PARFAIT CHARCUTERIE PLATTER

No matter the occasion, a vibrantly coloured charcuterie platter filled with multiple delicious options is always going to be a hit! This one created by Alana Lowes also has her very own Chicken Liver Parfait, front & centre.

Chicken Liver Parfait is a luxurious and deeply flavorful spread made from finely blended chicken livers, typically combined with butter, herbs, and spices. The result is a velvety-smooth, creamy texture with a rich and savory taste. This indulgent dish often incorporates ingredients like brandy or cognac, adding depth and complexity to the flavor profile. Chicken Liver Parfait is commonly served chilled and spread on toast or crackers, making it a popular choice as an appetizer or part of a charcuterie board. The combination of the smooth consistency and robust taste makes it a delicacy enjoyed by those who appreciate the unique flavors of liver-based dishes.

Serves: 4 x ramekins
Prep time: 5-10 min + overnight soaking time
Cook time: 10-15 min + 4 hrs chilling time

INGREDIENTS
4 tbsp olive oil
1 golden shallot onion, finely chopped
2 cloves garlic, crushed
200ml marsala
500g chicken livers, trimmed, soaked in milk overnight, drained*
3 thyme sprigs, leaves only
100g butter, melted
100ml double cream
100g butter, clarified ** see note

INGREDIENTS
extra fresh thyme leaves
dried rose petals
Paddington Jam’s Rose Gin Jam

METHOD
Heat half the olive oil in a medium sized sauce over a medium heat. Add in the onion and the garlic and cook until slightly softened and starts to become translucent, pour in the masala and simmer for 8-10 min or until the mixture reduces and starts to become jammy in texture.

Heat the other half of the olive oil in a large frying pan and add the chicken livers in a single layer (cook in two batches if needed). Cook for 1 min on each side, should still be very pink in the middle. Remove from the heat and add the livers to a food processor, add in the onion mixture, the melted butter, cream and thyme leaves Process to a smooth paste. Season to taste. Spoon in to 4 ramekins.

Pour over the clarified butter and sprinkle over the extra thyme leaves. Chill in the fridge for at least 4 hours or until set. Can be make 2-3 days in advance if needed. Serve with toasted slices of bread and a sweet style jam or jelly, like the Paddington Jam’s Rose Gin Jam.

Enjoy!

*soaking livers in milk helps draw out any blood and bitterness. Not necessary but recommended.

**clarified butter – is milk fat rendered from butter to separate the milk solids out and create a nice looking and smooth textured butter to seal the parfait with. To make, melt butter slowly until you can see the milk solids separate from the butter in the form of foam on top or it could drop to the bottom. Either slowly skim off the foam or slowly pour out the clarified butter. Keep warm and melted to pour over the parfait.