I like how you made the steamer. Thanks for posting. I make mine by frying liver onions garlic put into a food processor on low and add two boiled eggs olive oil salt pepper and blend to desired consistency and eat straight away although it does taste better 24 hours later.
I have prepared the recipe up till when I blitz the livers and eggs unfortunately I forgot to pass the chix livers thru sieve, I put directly the shallots and brandy.cream ,butter on top. So I had to pass my livers with my butter and cream thru sieve, then pour it into jars and cooked for nearly 50 minutes. But it is still too pink. Question:do I have to throw away the chix parfait as I did it in the wrong way. If you read this chef. will appreciate your answer. Thanks.
you can't simply put 400 grams of butter for 500 grams of liver. and you cannot put the hot mini jar in the refrigerator while it is still hot. that's stupid
Course you can. Why do you think we use blast chillers in kitchens? Parfaits, roulades, Pannacotta, posset etc. All go in the chiller, as do many other things.
Wonderful video. i'm sure i would love what you made. Blessings to you.
It's very French to cook chicken livers demi-cuit! Love your calm style of teaching! You meant to say discarded not disregarded. 😉
Thank you for the tasty and surprisingly straight forward recipe! You have a talent for this!
I would like to say voice very clear and at no rush good job
Thanks for sharing your lovely chicken liver parfait. Nice for Christmas.
I like how you made the steamer. Thanks for posting. I make mine by frying liver onions garlic put into a food processor on low and add two boiled eggs olive oil salt pepper and blend to desired consistency and eat straight away although it does taste better 24 hours later.
IMPORTANT: If you use a large terrine, and not the smaller portion sized cups, you will need it cook 50 minues, not 30 minutes.
The chef looks like a younger version of Paul Hollywood.
It seems very delicious. :)
Would have been nice to see how it spread on toast
Would have been better if I could eat it....
I have prepared the recipe up till when I blitz the livers and eggs unfortunately I forgot to pass the chix livers thru sieve, I put directly the shallots and brandy.cream ,butter on top. So I had to pass my livers with my butter and cream thru sieve, then pour it into jars and cooked for nearly 50 minutes. But it is still too pink. Question:do I have to throw away the chix parfait as I did it in the wrong way. If you read this chef. will appreciate your answer. Thanks.
Where do we get the quantities of the recipe from?
Is this similar to pate?
Is that 250 degrees fahrenheit for 30 minutes, is that enough? USA
How much brandy and port? Too much would be yuck and too little would be bland.
?? liver parfait or butter with some liver? wow
Overcooking liver can ruin a pate. I would be more concerned about the pound of butter. 😂
WOW that's a lot o butter!
Mo' butter mo' better
Please write engineering under video or at screen
Dude you make it you eat it.400 grams of butter,4 eggs blended with the liver, sorry.
What.. ?
130 degrees in "F' or "C"?
Nadine Coles C
MegaProjectpat don't be a donkey now pal
MegaProjectpat what a great reflection of yourself.
What u gonna cook it at 49° Celsius are you. 😂 you may aswell just leave it in a hot tub
@ZoeQuinnIsAMurderer savage! You are right but jeez dude go easy! Lol was funny though
No. No eggs
W chutney? How odd
I didn't see him cook the livers; they looked raw.
Shawn, did you watch the entire video?
Nope no way to add 2 eggs for a chicken pate😢
V odd approach, never seen pate done like this, ever.
Omw shuch a long process 🤦🏼♀️
Tooo much work and I don't care to blend liver uncooked
4 eggs? we call that a frittata
you can't simply put 400 grams of butter for 500 grams of liver. and you cannot put the hot mini jar in the refrigerator while it is still hot. that's stupid
you can
just out of curiosity why do you think that?
Course you can. Why do you think we use blast chillers in kitchens? Parfaits, roulades, Pannacotta, posset etc. All go in the chiller, as do many other things.
Why are you lecturing people about food safety when you have raw chicken next to fruit?
Also raw human next to raw chicken