Chicken Liver Parfait with Onion Marmalade
1 tablespoon butter
1 small onion, finely chopped
1 clove garlic, crushed
1 teaspoon very finely chopped rosemary
350g fresh chicken livers
2 tablespoons redcurrant jelly
150ml cream
½ teaspoon salt
freshly ground black pepper
Onion Marmalade
2 onions, finely sliced
¼ cup balsamic vinegar
¼ cup water
¼ cup brown sugar
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.