Jamie Oliver's Chicken Liver Parfait

Turkey or Goose, Chocolate log or Christmas pudding, Bread sauce or Cranberry sauce. Just a few of the choices we have to make at this time of the year.



I've been watching a selection of the plethora of Christmas cooking programmes on TV and I have been taken with Jamie's offering. I love the fact that he still shoves a bit of this in and pours over a bit of that 'my son' and that his food generally has the aesthetic appeal of a car crash. It makes me think that it must, at least, taste great.



I've decided to try some of his chicken liver parfait. It looks a lot easier that Raymond Blanc's 'Bain Marie' version, and just as tasty. The fat content is high but someone told me the other day that calories consumed within the next two weeks really don't count - so happy grazing!







1kg raw chicken livers

500g butter (250g melted)

a few sprigs of fresh thyme

1clove of garlic (fried in butter and oil before adding chicken livers)

salt and pepper to season

10 ml brandy



Well if I say so myself that was delicious and much easier than other recipes that I've tried.



We enjoyed an unoaked Chardonnay with this.