Island Life Magazine Ltd August/September 2011 | Page 125

FOOD

Recipe with
Amy Kinchington at Priory Bay Hotel, Seaview

Chicken liver parfait
Ingredients, serves 5-6
200g Chicken livers, free-range or organic,
sinews and gall bladders removed
250ml Milk
250ml Water
2 tsp Salt
50ml Medium sherry
30g Shallots, finely chopped
1 Sprig thyme, leaves only, finely chopped
½ Garlic clove, peeled and crushed
2 Medium free-range eggs
200g Unsalted butter, melted and kept
warm
1 pinch freshly ground black pepper
37½g Softened butter
37½g Softened lard

Soak the chicken livers in the milk,
water with a generous sprinkle of salt
overnight. Rinse and drain the livers
well. Preheat the oven to 130C/270F/
Gas 1-2.
Soften the shallots and garlic in a
small saucepan with a knob of butter.
Add the sherry and thyme and reduce
by one-third.
Place the drained chicken livers and
the contents of the pan in a blender
and process, adding one egg at a time,
for 3-4 minutes, or until the texture is
silky smooth.
Slowly add the melted butter and the
remaining salt and the pepper.
Line the base and sides of a terrine
tin with gr