CHICKEN LIVER PARFAIT WITH SHALLOT CHUTNEY AND MELBA TOAST

For the chicken liver parfait
line a loaf tin with cling film.
Heat one tablespoon of the butter in a frying pan over a medium heat. When the butter is foaming
add the chicken livers. Fry for 1-2 minutes
or until just golden-brown.
Add the garlic
thyme and Madeira. Fry the chicken livers in the mixture for a further 1-2 minutes.
Transfer the mixture to a food processor
add the remaining butter and blend to a smooth paste. Season
to taste
with salt and freshly ground black pepper.
Spoon the parfait mixture into the lined loaf tin
pour over the clarified butter and top with the chives. Chill in the fridge for at least three hours
or until set.
For the shallot chutney
place the butter in a large frying pan and heat until melted. Add the shallots
cover and cook on a low heat until the shallots have softened and caramelised.
Add the sugar
thyme and vinegar and cook for a further 10 minutes.
For the melba toast
preheat the grill to its highest setting.
Place four of the slices of bread onto a baking tray and toast for 1-2 minutes on each side
or until crisp and golden-brown on both sides.
Slice the toast horizontally and return the toast to the baking tray
soft-sides facing upwards. Grill for 1-2 minutes
or until crisp and golden-brown.
Repeat the process with the remaining four slices of bread. Cut each slice of Melba toast into four triangles.
To serve
place a quenelle (or a slice) of parfait onto each of four plates and serve with the chutney and melba toast. Garnish with basil cress.

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