Ingredients

Method

• 250 g unsalted butter, at room temperature
• 3 shallots, finely sliced
• ½ clove garlic, minced
• 15 g fresh thyme
• 4 T brandy
• 750 g chicken livers, cleaned
• 2 free-range eggs
• 2 slices brioche, toasted, for serving
• 1 T cherry purée
• flaky salt, to taste

Method

Ingredients

1. Gently sweat the shallots, garlic and thyme in 65 g butter for 30 minutes, or until very soft and sticky.

2. Add the brandy and reduce until syrupy, then cool and transfer to the fridge to chill completely.

3. Preheat the oven to 85°C. Transfer the mixture to a blender with the chicken livers, eggs and remaining butter and blend until smooth. Pour the mixture through a fine sieve or chinois into an ovenproof dish.

4. Set up a bain-marie in the oven (a large roasting tin half-filled with boiling water). Place the parfait into the boiling water and bake until set like a custard, 30–35 minutes.

5. Remove the cooked parfait from the oven and allow to cool to room temperature. Blend and strain through a fine sieve once more to ensure it’s completely smooth. Spoon the parfait into a piping bag and chill until ready to plate.

6. Lighty grill the brioche in butter. To serve, quenelle the parfait onto a plate, place 1 T cherry purée next to it and the brioche on the side. Season with salt.

Photograph: Elsa Young
Recipes: Jes Doveton
Food production: Khanaya Mzongwana

Find more offal recipes here.