Chicken Liver Parfait with Pear Chutney

Ingredients for the Parfait

750g Chicken Liver

1 clove of Garlic                                 

4 Eggs                   

900ml Double Cream                        

250ml Veal stock reduce by 1/3

1 tbsp Cognac

1 tbsp Madeira

 Salt, pepper

Nutmeg

Cayenne pepper

Ingredients for the Pear Chutney (makes approx 600g)

375g Pears peeled cored and cut into large dice

60g Cooking apples peeled and chopped

60g Sultanas

60g Onion (finely chopped)

1 tbsp Orange zest, coarsely chopped

Juice of 1 orange

150g castor Sugar

¼ tsp Ground cinnamon

¼ tsp Ground nutmeg

¼ tsp Cayenne pepper

15g Fresh ginger, finely chopped

150 ml White wine vinegar

Pinch Saffron powder or threads

Method for the Pear Chutney

1. Combine all the ingredients except the pears in a thick bottom saucepan and bring to the boil over a very low heat stirring from time to time

2. Continue to cook for one hour until the mixture is jam like and syrupy, test by wiping your finger down the back of the spoon it should leave a clear trace

3. Add the pears and cook very gently for another 40minutes leave to cool and refrigerate

METHOD FOR THE PARFAIT

1. Blend all the ingredients together and press through a fine chino is, season with salt, pepper, cayenne pepper and nutmeg

2. Line a terrine with parchment paper

3. Fill the terrine with the parfait. Cover with tin foil and cook in a tray with water on the bottom in an oven set at 150°c for approx 40-50mins

4. After cooking remove from the Bain Marie, leave to cool and refrigerate

Serve with the sauce on the side.