Our latest recipe from head chef Richard Burpitt from the Knockomie Hotel in Forres.
- 1 Kg Chicken Livers
- 250ml Red Wine
- 2 Shallots Diced
- 1 Clove of Garlic
- 2 Sprigs of Thyme
- 6 Eggs
- 500g Butter
- 2 Teaspoons Salt
Chop the chicken livers, removing the gall bladders and any sinew.
In a pan heat the shallots, thyme, garlic and red wine and reduce the volume of liquid by half.
In a seperate pan melt the butter until it starts to boil.
Strain the red wine mixture.
Blitz the chicken livers, and add the red wine mixture.
Add the eggs to the liver mixture and continue blitzing.
Add the melted butter and blitz until it is all mixed.
Strain the mixture into a jug.
Double wrap the inside of a loaf tin with cling film.
Pour in the parfait mixture.
Cook in a bain marie at 150 C for 3 hours, ensuring the centre of the parfait mixture reaches 75 C.
Wait until the parfait is cool, remove from the tin and then slice and serve with a chutney of your choice.