Chicken liver parfait
Discussion
I am cooking a meal for the mrs in a couple of weeks and I thought we would give this a try.
Had it a few times over the years (always in restaurants) but I am a bit stumped how to serve it other than a dollop on a plate type of job.
I want it to look nice. The last place we had it served it in a little jar with some kind of black current preserve on the top in a layer. I was going to try and re-create this so was going to get some little jars.
However, I just thought about it and realised they seal the parfait with butter - so would this be an issue and then getting it into the jars evenly? I guess they do this when they make it then add the jam once set.
So any other good ways to serve?
Had it a few times over the years (always in restaurants) but I am a bit stumped how to serve it other than a dollop on a plate type of job.
I want it to look nice. The last place we had it served it in a little jar with some kind of black current preserve on the top in a layer. I was going to try and re-create this so was going to get some little jars.
However, I just thought about it and realised they seal the parfait with butter - so would this be an issue and then getting it into the jars evenly? I guess they do this when they make it then add the jam once set.
So any other good ways to serve?
One way is to use individual moulds, the silicon ones work well for this. The trick is to fill the mould, then freeze it. A few hours ahead, pop out onto the plate frozen and leave to defrost.
You could put a little of your chosen topping (I'd go clarified butter with a few green peppercorns or capers) then freeze this before filling with the parfait and freezing again.
ETA: red currant jelly also works well.
You could put a little of your chosen topping (I'd go clarified butter with a few green peppercorns or capers) then freeze this before filling with the parfait and freezing again.
ETA: red currant jelly also works well.
Edited by 21TonyK on Monday 22 November 16:08
gotoPzero said:
Just in case I goofed up the OP just so you know I am buying it pre made...
I think its defo going to be a trial and error job!
Pre-made!!! Back of the queue...I think its defo going to be a trial and error job!
That aside, whether you buy it or make it it still needs to be room temp to mould properly whatever you do so just make sure its soft enough to work with then get it chilled down quick again or serve asap if not freezing.
Although if it is shop bought then chances are is pasturised anyway so less of a risk if you play around with it rather than doing your own.
21TonyK said:
Pre-made!!! Back of the queue...
That aside, whether you buy it or make it it still needs to be room temp to mould properly whatever you do so just make sure its soft enough to work with then get it chilled down quick again or serve asap if not freezing.
Although if it is shop bought then chances are is pasturised anyway so less of a risk if you play around with it rather than doing your own.
Thanks - I dont know if its pasteurised but I am getting it from Forman and Field so I am going to guess it is? That aside, whether you buy it or make it it still needs to be room temp to mould properly whatever you do so just make sure its soft enough to work with then get it chilled down quick again or serve asap if not freezing.
Although if it is shop bought then chances are is pasturised anyway so less of a risk if you play around with it rather than doing your own.
I was thinking of also trying that dipping method so its encased in jelly.... but yet to figure out how to do that...
Hmm.
We are going to end up with jam on toast aren't we...
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