Ingredients

• 200g/7oz butter
• melted
• 1kg/2lb 3oz chicken livers
• salt and freshly ground black pepper
• 1 tbsp brandy
• 4 tbsp double cream
• To decorate
• A few crushed black peppercorns

Directions

• Clean the chicken livers
• removing and discarding any greenish or sinewy bits.
• Heat two tablespoons of the melted butter in a heavy-based frying pan. When the butter begins to foam
• add the chicken livers to the hot pan.
• Cook the livers gently for 3-4 minutes
• carefully moving them around
• but don't allow them to brown. (You may need to do this in batches
• depending on the size of your pan.) Season with salt and freshly ground black pepper.
• Add the brandy to the pan and carefully flame the brandy for a few seconds to burn off the alcohol. Allow the livers to cool slightly.
• Spoon the livers (not including the cooking juices) into the bowl of a food processor and blend. With the motor running
• add most of the remaining butter (reserving two tablespoons for the top) in a steady stream. Don't add the milk solids that will have sunk to the bottom of the pan.
• With the motor still running
• add the double cream and blend for a few more seconds. The liver mixture should be fairly smooth.
• Pass the liver mixture through a sieve
• pushing the mixture through with a wooden spoon into a bowl
• discarding any hard bits that remain in the sieve (this will take about 10-15 minutes). This will make an ultra-smooth parfait.
• Spoon the parfait into a terrine dish and smooth the surface with a knife
• if necessary. Sprinkle a few crushed peppercorns on top and pour over the reserved melted butter. Place in the fridge to cool and set firm for at least two hours.
• Using a spoon heated in hot water
• scoop the parfait out onto a serving plate. Serve with toasted brioche and some mixed baby salad leaves.