This recipe is on my blog with some garbage to fill the page - all you need is the recipe:
Chicken Liver ParfaitIngredients:500g chicken livers
60ml madeira
60ml port
60ml cognac or brandy
2 large eggs
300g softened unsalted butter
salt, freshly ground pepper
Method:Thoroughly clean the livers, removing any sinew or green parts left from the gall bladder, as these will turn the livers bitter. Place the livers in a bowl and cover with madeira, port and cognac. Marinate for 2 hours in the fridge.
Pour the livers into TM basket over a bowl and catch all the alcohol. Put the alcohol in TM bowl and cook for
15 minutes at
Varoma Temperature on
speed 3 to reduce its volume by about half. Pass through TM basket and allow to cool.
Place the livers in TM bowl and blend for
30 seconds on
speed 7. Scrape down the sides during the processing. Set the TM to
speed 3 and add the eggs one by one, and then add the reduced alcohol. Once blended pass the mixture through a very fine sieve into a bowl and set aside.
Place the butter in the TM bowl and blend for
30 seconds on
speed 3 or until smooth. Add the liver mixture to the bowl and blend for
30 seconds on
speed 9. Season to taste with salt and freshly ground pepper, before blending for
10 seconds on
speed 3 to incorporate.
Line a 1litre terrine mould or dish that will fit into the Varoma with cling film, making sure that you press it right into the corners to ensure you achieve a nice even surface when turning out, and leave enough overhang to cover the top of terrine mould during the cooking of the parfait.
Pour the liver parfait into the terrine and fill to about 2cm (3/4in) from the top. Gently tap the terrine on the benchtop to expel any air bubbles through the parfait. Cover with the over-hanging cling wrap, and place a lid on top or cover with foil.
Place 1200 g water into the TM bowl. Place the terrine into the Varoma and position Varoma on TM lid. Cook for
45 minutes at
100°C on
speed 2 and test with a skewer. If the parfait is still soft and runny give it a few more minutes before testing again (when the skewer is removed, it should be clean and barely warm to touch).
Remove from the Varoma and allow the parfait to cool before placing in the fridge to set over night before turning out. To turn out, run a sharp knife around the sides of the terrine mould to loosen the parfait. Invert the mould onto a board or plate. If it doesn't slide out easily, run a tea towel under hot water, squeeze out and place on the terrine. The heat from the tea towel will loosen the parfait.
Heat a sharp knife under hot water, wipe dry and cut the terrine into 1½ cm slices.
