Chicken Liver Parfait with Onion Marmalade

Preheat oven to 180˚C. Butter three 150ml-capacity ramekins.

To make the parfait, heat the butter in a frying pan over a low heat. Add the

onion, garlic and rosemary and cook for 5 minutes or until the onion is soft

and translucent. Allow to cool slightly.

Trim any fat, discoloured spots and membrane from the chicken livers.

Place the onion mixture, chicken livers, redcurrant jelly, cream and salt

and pepper in a food processor. Process until the mixture is smooth. Pass

the pureed mixture through a fine sieve.

Put the sieved mixture into the prepared ramekins. Cover each ramekin

with foil and place in an oven dish. Add almost-boiling water to the oven

dish so the water comes halfway up the sides of the ramekins and bake

for 20 minutes or until the mixture is just set. Remove from the oven dish,

and set aside to cool to room temperature. Cover and refrigerate for

several hours.

To make the onion marmalade, put all the ingredients into a small

saucepan and bring to the boil, stirring until the sugar has dissolved.

Simmer for 20–0 minutes until the mixture is thick and syrupy. Cool and

refrigerate until required, but serve at room temperature.

Serve the parfait with toast, crostini or crackers, onion marmalade and

salad greens.