One of three starters we made in Kate Sumner’s cooking class at FEASTival – an annual food and wine event held on Kangaroo Island in South Australia. Use chicken livers instead of goose livers.
For step-by-step instructions on how to make clarified butter, click here.
Ingredients
| 1 | Olive oil, for frying |
| 2 | Shallots, peeled and finely chopped |
| 2 | Garlic cloves, peeled and finely chopped |
| 400 g | Goose livers, or chicken livers, trimmed (Main) |
| 10 | Sage leaves |
| 150 ml | Brandy |
| 150 g | Butter, softened |
| 150 g | Clarified butter, see link below for instructions on how to make |
| 1 pinch | Ground mace |
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Directions
- Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 10 minutes until soft and tender then remove to a plate.
- Wipe the pan clean with some kitchen paper, turn up the heat then throw in the livers and most of the sage. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.
- Pour in the brandy. If you are using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz until you have a smooth puree.
- Add 150g softened butter and continue to blitz, then season well and add the mace.
- Transfer the mixture to a serving bowl or small ramekins, sprinkle the remaining sage leaves over top then spoon over theclarified butter.
- Leave parfait to set in the fridge for 1 hour. It will taste beautiful straight away but it's even better if the flavours are left to develop for a couple of days. If the butter seal isn't disturbed it should last as long as two weeks, though it never lasts that long in my house.
- Serve with fresh bread or toasts.
