Birds’ liver parfait with Ximénez jelly

Impress your pals at your next dinner party with this smart recipe from Scott Paton
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Boringdon Hall

Scott Paton, head chef at Boringdon Hall in Plymouth, shares his recipe for birds’ liver parfait with Ximénez jelly

www.boringdonhall.co.uk

Oven temp    110°c / gas 1

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  • You will need
  • Method

For the liver parfait

  • Shallots 100g
  • Garlic 10g
  • Bay leaves 2
  • Thyme 5 sprigs
  • Butter 400g, melted
  • Port 200ml
  • Brandy 50ml
  • Chicken livers 200g
  • Duck livers 120g
  • Eggs 6

For the jelly

  • Pedro Ximénez sherry 100ml
  • Cream 100ml
  • Bronze leaf gelatine 3 leaves, softened in water

Brioche sliced and toasted

  1. For the parfait: preheat the oven to 110°c / gas 1. In a pan, gently sweat the shallots, garlic, bay leaves and thyme with 50g of the butter. Once softened, add the port and brandy and reduce until the liquid has evaporated. Remove from the heat and leave to cool.
  2. In a blender, blitz the livers with the shallot reduction. Add the eggs and continue to blitz until smooth. Season with salt and pepper.
  3. Pass the mixture through a sieve and then slowly whisk in the remaining butter. Line a ceramic dish with clingfilm and pour in the mixture.
  4. Top the dish with tin foil then place in a deep baking tray. Fill the tray with water (be careful not to get any water inside the dish) then cook in the oven for an hour.
  5. Check the parfait – when done it should be firm with a slight wobble. Leave to cool overnight in the fridge.
  6. For the jelly: place the sherry and cream in a pan and bring to the boil over a high heat. Once simmering, remove from the heat and stir in the gelatin leaves until fully incorporated.
  7. Top the parfait with a layer of jelly and leave to set in the fridge for 2 hours. Serve with the brioche.

You will need

For the liver parfait

  • Shallots 100g
  • Garlic 10g
  • Bay leaves 2
  • Thyme 5 sprigs
  • Butter 400g, melted
  • Port 200ml
  • Brandy 50ml
  • Chicken livers 200g
  • Duck livers 120g
  • Eggs 6

For the jelly

  • Pedro Ximénez sherry 100ml
  • Cream 100ml
  • Bronze leaf gelatine 3 leaves, softened in water

Brioche sliced and toasted

Method

  1. For the parfait: preheat the oven to 110°c / gas 1. In a pan, gently sweat the shallots, garlic, bay leaves and thyme with 50g of the butter. Once softened, add the port and brandy and reduce until the liquid has evaporated. Remove from the heat and leave to cool.
  2. In a blender, blitz the livers with the shallot reduction. Add the eggs and continue to blitz until smooth. Season with salt and pepper.
  3. Pass the mixture through a sieve and then slowly whisk in the remaining butter. Line a ceramic dish with clingfilm and pour in the mixture.
  4. Top the dish with tin foil then place in a deep baking tray. Fill the tray with water (be careful not to get any water inside the dish) then cook in the oven for an hour.
  5. Check the parfait – when done it should be firm with a slight wobble. Leave to cool overnight in the fridge.
  6. For the jelly: place the sherry and cream in a pan and bring to the boil over a high heat. Once simmering, remove from the heat and stir in the gelatin leaves until fully incorporated.
  7. Top the parfait with a layer of jelly and leave to set in the fridge for 2 hours. Serve with the brioche.
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