Chicken Liver Parfait with New Cumberland Sauce

This creamy smooth pâté is rich and deliciously mild, making an easy but luxurious first course or canapé.

Use your food processor!

250 g chicken livers
Milk
175 g butter
Salt, black pepper
1 tbsp dry sherry
150 ml cream – whipped
Good pinch caster sugar
Lowry Peaks New Cumberland Sauce

Trim sinews from chicken livers, cover with milk and leave in fridge to soak for several hours. Drain well using paper towels. Heat butter in saucepan and add chicken livers, seasoning with salt and pepper. Cook very gently, stirring occasionally for 10 minutes. Leave until completely cold.

Then whizz in a food processor until very smooth but do not allow butter to begin to melt as mixture can curdle. Gradually whizz in the sherry. Work the whipped cream into the liver puree with a wooden spoon, adding the caster sugar and season to taste.

Spoon into small individual ramekins or into a 600 ml dish and smooth the top.

Chill well in the fridge.

Serve with toast or crostini and drizzle with Lowry Peaks New Cumberland Sauce.

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