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7. Chicken liver parfait

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HERE'S HOW WE MAKE IT

Even people who think they're on the fence about liver (me for one) love this super smooth, creamy parfait. It's both classic and modern, rich and pure. It's made for us by Haverick's Meats head charcutier Romeo Baudin and the man knows his craft. The chicken livers are gently cooked in butter with shallots, garlic, thyme and bay leaf. The mixture is seasoned well with black pepper and salt, sweetened by madeira and cognac and bliztzed to a fine puree before being set with a thin layer of port jelly.

INGREDIENTS

Chicken liver, butter, salt, pepper, sugar, port, madeira, cognac, shallots, garlic, thyme, bay leaf, egg. 

ALLERGENS

CONTAINS:
Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (250g PACK)
ENERGY3200kj
PROTEIN40.3g
FAT TOTAL66.3g
- SATURATED29g
CARBS0.3g
- SUGARS0.3g
SODIUM1887.5mg

SIZES

Large:
250g, serves 6-8 adults with accompaniments

GOES WITH

Serve with the cheese selection and/or charcuterie pack with a selection of sweet or sour accompaniments (cornichons or other pickles, chutneys or quince paste) and crisp bread or rounds of toasted baguette.

 

PREP, COOK AND SERVE

Fresh product. Not suitable for freezing. Once opened, store in an airtight container in the fridge and consume within 72 hours. 

Remove from the plastic vac bag and serve.

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