With this starter you will be guaranteed to impress your guests. You will not even have to mention to them that chicken livers will bring them all the vitamins they need: "B12" against anaemia, "A" for eyesight, Iron for immune system, selenium for Thyroid etc...You will just let them taste and enjoy this melting parfait.
For 6 people
500g chicken livers
50g walnuts
2 apples
200g butter
5cl brandy
2 pinches of four spices mix
salt, pepper
Wash and dry the apples. Dice them and remove the seeds. In a frying pan, cook the apples with 15g butter. In another pan, heat up the walnuts until golden. Crush them
Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat 20g of butter in a frying pan. When the butter begins to foam, add the chicken livers. Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. Season with salt and black pepper. The livers needs to be pink inside.
Heat up the Brandy in a sauce pan and carefully flame it for a few seconds before adding it to the livers. Stir.
Place the livers in a food processor and mix. Add the rest of the butter, the apples, the four spices and the walnuts. Mix.
Spoon the parfait into individual terrine dishes and smooth the surface with a knife, if necessary. Put in the fridge for two hours. Serve cold
To drink with: a chilled red wine: Sancerre, Alsace or a sweet white wine
50g walnuts
2 apples
200g butter
5cl brandy
2 pinches of four spices mix
salt, pepper
Wash and dry the apples. Dice them and remove the seeds. In a frying pan, cook the apples with 15g butter. In another pan, heat up the walnuts until golden. Crush them
Clean the chicken livers, removing and discarding any greenish or sinewy bits. Heat 20g of butter in a frying pan. When the butter begins to foam, add the chicken livers. Cook the livers gently for 3-4 minutes, carefully moving them around, but don't allow them to brown. Season with salt and black pepper. The livers needs to be pink inside.
Heat up the Brandy in a sauce pan and carefully flame it for a few seconds before adding it to the livers. Stir.
Place the livers in a food processor and mix. Add the rest of the butter, the apples, the four spices and the walnuts. Mix.
Spoon the parfait into individual terrine dishes and smooth the surface with a knife, if necessary. Put in the fridge for two hours. Serve cold
To drink with: a chilled red wine: Sancerre, Alsace or a sweet white wine
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