300g softened butter
2 x Eschalots – peeled and finely chopped
2 x cloves of garlic – peeled and finely chopped
500g Chicken livers – trimmed
Handful Sage leaves
Couple of pinches of mixed spice
Sea salt and freshly ground black pepper
Put half the butter in a small saucepan over a low heat to melt and separate. Strain the yellow clarified butter and set aside to cool. Discard the remaining milky coloured liquid.
Heat a little olive oil in a frying pan and add the shallots and garlic. Fry gently until pale and tender – for around 10-20 minutes. Set aside on a plate.
Turn up the heat in the frying pan and add the Chicken livers and most of the Sage. Cook Livers for approx. 90 seconds until just colouring, then turn and cook for another 90 seconds. Add Brandy and Marsala and flambé then simmer for one minute. Remove livers and liquid to a food processer, add shallots and garlic, blitz until you have a smooth puree.
Add the softened butter and blitz. Season well and add the mixed spice.
Transfer to a serving dish – or several smaller dishes.
Roughly chop most of the Sage – leaving 1 whole leaf per serving dish. Sprinkle over the Parfait, spoon over the clarified butter and leave the Parfait to set in the fridge for 1 hour.
Can be eaten straight away but tastes even better if you can bear to let the flavours develop over a couple of days!