Impress your friends with this light and smooth parfait.
"This is a lovely recipe for a cosy afternoon with a loved one and a nice bottle of Merlot – crusty bread and crackers are a must. It will taste beautiful straight away, but it’s even better if the flavours are left to develop for a couple of days." – Peter Murphy
Yield: Serves: 12-14
- 1 loaf French or ciabatta bread
- 1 punnet salad cress
For the parfait:
- 300g/10oz butter, softened
- Olive oil
- 2 shallots, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 400g/14oz higher-welfare chicken livers, trimmed
- A few sprigs fresh sage
- 1 small glass brandy
- Sea salt freshly ground black pepper
- 1 pinch ground mace
For the ruby slaw:
- 2 large beets, grated
- 2 medium carrots, grated
- 1 small red onion, thinly sliced
- 1 bunch mint leaves, cut into ribbons, plus some left whole for garnish
- 1 bunch coriander, stemmed and chopped
- ½ head small cabbage, shredded
- 1 bunch kale, stems removed, cut into bite-sized pieces, then massage with 1 teaspoon olive oil and a pinch of salt until just tender
For the dressing:
- 57ml/2fl oz white miso
- 57ml/2fl oz warm water
- 2 tablespoons chopped ginger
- 57g/2fl oz chopped red onion
- 2 cloves garlic
- ¼ cup red wine vinegar
- 1 teaspoon fennel seeds, ground, more to taste
- 113ml/4fl oz olive oil, plus 2 tablespoons
For the plum and apple jam:
- 750g/27oz plums
- 750g/27oz apples, peeled and cored
- 450ml/16oz water
- 1.5kg/52oz sugar
- To make the parfait, preheat the oven to 110ºC/gas mark ¼. Put half the butter in an ovenproof saucepan and pop it in the oven to slowly melt until it’s separated – this will take about 10 minutes. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.
- Heat a little olive oil in a frying pan. Slowly fry the shallots and garlic for 10 minutes, until soft and tender, then remove to a plate. Wipe the pan clean with some kitchen roll, turn up the heat then throw in the livers and most of the sage. Cook the livers for a couple of minutes on each side, until lightly coloured but still a little pink in the middle – if you overcook them they will lose their smooth texture and become grainy.
- Pour in the brandy. If you're using a gas hob you can flame it until the alcohol cooks off, but watch your hair! Simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz until you have a smooth purée.
- Add the rest of the softened butter and continue to blitz, season well and add the mace. Transfer the mixture to a serving bowl. Sprinkle the remaining sage leaves over the parfait, then spoon over the clarified butter. Leave the parfait to set in the fridge for one hour.
- To make the slaw, for ease, grate the vegetables in the food processor. Place the mint, beets, carrots, coriander, and onion in a large bowl.
- Prepare the dressing in a blender. Add all ingredients except for the oil and blend until smooth. Add in the oil a little at a time and blend to emulsify. Taste and adjust flavours if necessary. Add half of the dressing to the bowl with the veg and herbs, reserving the other half. Toss to combine and marinate.
- Mix the shredded cabbage and massaged kale together in a large bowl and add the remaining dressing. Toss and let marinate for 15 minutes.
- Place the mixed kale and cabbage on a platter and top with the beet mixture. Garnish with whole mint leaves.
- To make the jam, wash the plums and put into a thick bottom pan with the apples and the water. Cook the fruit slowly until the skins of the plums are softened. Add the sugar and stir over a low heat until dissolved, bring to the boil and boil rapidly until setting point is reached. Remove the stones as they rise to the surface and allows any liquid to drip back into the pan.
- Slice the parfait to the desired size – 150g is plentiful. Place on the centre of a plate. Rest the ruby slaw to the side of the parfait. Serve with the plum jam, garnish with a few leaves and some crusty bread.
TIP: If the butter seal isn’t disturbed, the parfait should last as long as two weeks, though it never lasts that long in my house!