Chicken Liver Parfait

650g Chicken Livers

650g Clarified butter

4 Chopped Shallots

1/2 Clove Garlic pureeed

2 sprigs of thyme

1 Bay leaf

100ml Madeira

100ml Port

100ml White wine

2 Eggs

salt pepper and nutmeg to season

1. Line a terrine mould and cling film. 2. make a reduction with the shallots , garlic , herbs , and wines - reduce till a syrupy consistency is reached 3. remove the thyme and blitz the reduction in a high speed blender - like the Vitaprep - with the eggs. 4. warm the clarified butter and set to the side 5. Add the chicken livers to the egg and wine reduction and blend 6. then add the warm butter slowly and season. 7. Pour into the prepared TERRINE AND COOK IN A BAIN MARIE FOR 45 MINUTES AT 180 DEGREES

8. Chill well before using.

Great on toasted brioche!