Strain the yellow clarified butter through 2 pieces of kitchen towel in a sieve into a separate bowl and set aside to cool. Heat a little olive oil in a frying pan, about a tablespoons worth. 10 minutes, until soft and tender, then remove to a turkey liver pate jamie oliver. Wipe the pan clean with some kitchen roll, turn up the heat to medium and add a knob of butter from the remaining non clarified butter then throw in the livers and most of the sage.
Turn up the heat to high and pour in the brandy. If you’re using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for just a minute or so untill there is very little liquid, or none left, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz immediatly until you have a smooth purée. 6 people at one time or divide into 3 ramekins if you want to keep dipping into the fridge for snacks.
Sprinkle the remaining sage leaves over the parfait, then spoon over the clarified butter. Leave the parfait to set in the fridge for 1 hour. It will taste beautiful straight away, but it’s even better if the flavours are left to develop for a couple of days. If the butter seal isn’t disturbed it should last as long as two weeks. When you are ready to serve, thick, hot wholemeal toast is my favourite but a baggette or crackers work just as well.
No need for extra butter this is creamy enough ! This is the best chicken liver pate ever. I have made it several times and will carry on doing so. I love this recipe and have made it many times. Thank you for making Chowhound a vibrant and passionate community of food trailblazers for 25 years. We wish you all the best on your future culinary endeavors. Strain the yellow clarified butter through 2 pieces of kitchen towel in a sieve into a separate bowl and set aside to cool.
Heat a little olive oil in a frying pan, about a tablespoons worth. 10 minutes, until soft and tender, then remove to a plate. Wipe the pan clean with some kitchen roll, turn up the heat to medium and add a knob of butter from the remaining non clarified butter then throw in the livers and most of the sage. Turn up the heat to high and pour in the brandy. If you’re using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for just a minute or so untill there is very little liquid, or none left, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz immediatly until you have a smooth purée.