Chicken Liver Parfait Served with Homemade Chutney and Brioche

Name: Chicken Liver Parfait Served with Homemade Chutney and Brioche
Yield: Serves 10
Cuisine: United Kingdom
Ingredients: 225—275 g (8—10 oz) pork back fat, thinly sliced; 900 ml (1½ pt) double cream, lightly whipped; 15 g (½ oz) fresh yeast; salt and pepper; 750 g (1½ lb) chicken livers, trimmed; 225 g (½ lb) unsalted butter; 150 ml (¼ pt) warm water; 25 g (1 oz) caster sugar; 120 ml (4 fl oz) red wine vinegar; 1 glass red wine; a pinch of mixed spice; 2 medium onions, roughly chopped; 50 g (2 oz) sultanas; 5 Granny Smith apples; 450 g (1 lb) strong plain flour; 10 g (¼ oz) salt; 4 eggs; 1 orange

Preparation info

Serves
10

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 medium onions, roughly chopped
225—275 g (8—10 oz) pork back fat, thinly sliced

Europe
United Kingdom
Side dish
Dinner

Method

Preheat the oven to 160—180°C/325—350°F/Gas Mark 3—4. Heat a large frying pan. Fry the onion in the dry pan and leave until ‘burnt’. Stir occasionally.

Meanwhile, line a terrine mould 25 × 7.5 cm</