Friday, 17 December 2010
Chicken Liver Parfait - Served in a Classic French Porcelain Terrine
But if you love pâté like I do, at some point you are going to want to make it at home. Like for the holidays. And if you are making your own pâté for special occasions... you are going to want to serve it in something nice.
I chose to review this beautiful French porcelain terrine from CSN stores and, at the same time, make my very first chicken liver parfait. This isn't the rustic pâté that is baked in the terrine - I'm making that next - but rather a simple whipped terrine with a smooth texture. It pairs perfectly with boldly flavoured pickles and chutneys and rustic bread.
Stats on the terrine:
Revol Belle Cuisine 21.25 oz. Rectangular Terrine Dish with Lid
* Rectangular terrine with lid
* Smooth enamel finish is easy to clean
* Non-porous and resistant to chipping
* Color: White
* Dimensions: 3.25" H x 3.75" W x 7.75" D
* Capacity: 21.25 oz.
* Material: Porcelain
* Dishwasher safe
* Safe for microwave, oven, and freezer
Chicken Liver Parfait
adapted from Terrine by Stéphane Reynaud
3 tbsp olive oil
3 shallots, chopped
400 grams chicken livers, trimmed
6 juniper berries, crushed, plus extra for garnishing
2 tbsp spiced rum
1/3 cup port
1 cup salted butter, chopped into 1 inch pieces
Kosher salt and black pepper
1 tsp gelatin powder
½ cup port *white port will give you a clear coating.. but I used ruby
Bay leaves for garnish
Heat the olive oil in a frying pan. Add shallots and cook over low heat, stirring, until soft - about 5 minutes. Add chicken livers and cook, stirring frequently, another 5 minutes, until lightly browned. Stir in juniper berries. Stir in fum and heat through, then ignite with a long handled lighter. (Be careful, stand back and make sure pets and children are not around)
When the flames have died down, add the 1/3 cup port and cook until reduced to a syrupy consistency.
Remove pan from heat.
While chicken liver mixture is still warm, blend in a food processor with the butter until smooth. Season liberally with salt and pepper.
Pour into terrine and let cool.
Pour the gelatin over a couple of tablespoons of the port, and heat the rest of the port up on the stove. After the gelatin has bloomed for a few minutes, add it to the hot port and mix well. Let cool slightly, a couple of minutes, and pour over the terrine. Let chill for an hour and then garnish with bay leaves and juniper berries.