Ingredients:
300 grams Organic free range chicken livers
100 grams Organic free range chicken hearts
20 – 30 dried sour cherries
1 onion
Clove of garlic
About 100 mls Chicken Stock
250 grams Butter
Method
Chop onion and garlic and add to pan with cherries and chicken stock
Simmer until the stock has mostly evaporated
It is important to reduce the stock so that the onions are thoroughly cooked and the flavour is intensified. This way, it is highly unlikely that you will need to add extra seasoning to the sieving stage
Meanwhile, get your livers and hearts ready
I slice the hearts, otherwise they take longer to cook. Add them with half a block of butter to your frying pan.
When the butter has melted, add the livers
Contrary to government preference, lightly cook the livers so that they are still slightly pink in the middle (otherwise you end up with a grainy, pate type finish)
Transfer to the blender/food processor. Add the rest of the butter
And blend
Get a bowl and sit a stainless steel sieve on it, and pour in the parfait. It looks pretty yucky at this stage, but take a deep breathe in and savour the aroma
Push the mix through the sieve with the back of a wooden spoon. This leaves out the chewy tubes so you have a smooth parfait
And you end up with this
Look at all the lovely fat 🙂
Pour into a serving bowl and allow to set, then keep in the fridge when not consuming this nutritionally dense, super delicious parfait
Delicious served with fermented veg; here we have red cabbage with ginger, white cabbage with caraway seed, celeriac with cumin and celeriac and carrot. Spread on lettuce leaves, fill in the grooves in celery stalks, onto nut loaf, let your imagination inspire you!
