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For the Parfait Base:

  • Banana shallotsfine diced 100 g
  • Garlic 15 g
  • Brandy 40 ml
  • Red wine vinegar 40 ml
  • Marjoram chopped 50 g
  • Chicken liverde-veined 400 g

To make the Parfait:

  • Egg 250 g
  • Buttermelted and cooled 250 g

To Finish the Parfait:

  • Buttermelted and cooled 100 g
  • Marjoram chopped 50 g
  1. Advanced Preparation:

    • Clean the livers and remove any veins.
    • Melt the Butter and keep warm.
  2. For the Parfait Base:

    • Heat a non-stick pan and fry the chicken livers until pink with the marjoram.
    • Dice the shallots finely and thinly slice the garlic.
    • In a small pan add the shallot, garlic, red wine vinegar & brandy and reduce by half.
  3. To make the Parfait:

    • Place the chicken livers, whole eggs, reductionand 125 g the melted butter into a blender and blitz until smooth, adding the remaining butter to get a smooth parfait.
    • Pass the parfait through a fine sieve and place into small ramekins or molds.
  4. To Finish the Parfait:

    • Mix the chopped marjoram with the cooled melted butter and pour a small amount over the top of each parfait to seal the top.
    • Chill until needed.
+

For the Parfait Base:

  • Banana shallotsfine diced 100 g
  • Garlic 15 g
  • Brandy 40 ml
  • Red wine vinegar 40 ml
  • Marjoram chopped 50 g
  • Chicken liverde-veined 400 g

To make the Parfait:

To Finish the Parfait:

  1. Advanced Preparation:

    • Clean the livers and remove any veins.
    • Melt the butter and keep warm.
  2. For the Parfait Base:

    • Heat a non-stick pan and fry the chicken livers until pink with the marjoram,
    • Dice the shallots finely and thinly slice the garlic.
    • In a small pan add the shallot, garlic, red wine vinegar & brandy and reduce by half.
  3. To make the Parfait:

    • Place the chicken livers, whole eggs, reduction, chopped marjoram and 125 g the melted MEADOWLAND Professional into a blender and blitz until smooth, adding the remaining MEADOWLAND to get a smooth parfait.
    • You can pass the parfait through a fine sieve if required but the place into small ramekins or molds.
  4. To Finish the Parfait:

    • Mix the chopped Marjoram with the cooled melted MEADOWLAND and pour a small amount over the top of each parfait to seal the top.
    • Chill until needed.

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