Druid at Home

Éan at Home

Our new neighbours on the lane, Éan Café and Wine Bar, have shared an easy recipe so can enjoy dinner and a show from your own living room.

This recipe can be made ahead of time so there’s no rushing before the show starts.

It’s a quick way of making a great parfait without it being too cheffy and it’s a perfect sharing dish. You can add accompaniments like pickles/jams, or a chutney you’ve left over from Christmas - all of which will work well to cut through the richness of the parfait. Then just scoop up and enjoy with some fresh crusty sourdough or seeded crackers.

Chicken liver parfait

• 90g of butter
• 3 shallots, finely sliced
• 1 garlic clove, minced
• Large sprig of fresh thyme
• 50ml port
• 65ml of brandy
• 750g of chicken liver, washed & trimmed
• 2 eggs
• 180g of very soft unsalted butter

1. Sweat the shallots, garlic and thyme gently in 40g butter for around 30 minutes, until they’re soft. Add in Port, scrape the bottom of the pan, cook for another 2 mins and remove mix, leave to one side.
2. With the same pan, turn up the heat slightly, add 50g butter. When it starts to foam, season livers slightly with a pinch of salt and add to the pan. Cook for 1 minute on one side, then turn and cook for 1 more minute, remove from pan (you want the inside of the livers to be pink, but not bloody- if overcooked the parfait will be grainy and lose that smooth consistency)
3. Deglaze the pan with brandy, reduce for 30 seconds and add to livers. Let cool slightly, but not completely.
4. Put the 180g butter, shallot mix, eggs and livers into a food processor or blender, blend for a few seconds, stop and remove the lid, scrape down the sides of the jug and blend again for a few minutes until smooth.
5. Have a taste, season with salt and pepper to your liking.
6. Pass mix through a sieve to ensure smoothness and pour into ramekins or a small serving dish letting it cool completely before sealing with a thin layer of clarified butter. Place into the fridge, removing about a half hour before you’re ready to serve.

Wine to pair
German Riesling - willems willems "altenberg" Kabinet Riesling
Soft Red - Luli umberta Barbera