Chicken liver parfait - Lots of people have been asking if I can share this recipe again - here it is .. and it’s just the thing for Christmas - save and share!! Makes 1 large Terrine (10 – 12 servings) Ingredients 200ml port 100ml cider brandy The leaves from 4 – 5 sprigs of thyme 400g organic unsalted butter 400g trimmed organic chicken livers 4 shallots, peeled and diced 2 cloves garlic, peeled and diced 6 large eggs 2 tsp fine salt ½ tsp ground white pepper 1. Line your terrine with a piece of cling film. It makes it much easier to turn the parfait out when it’s time to serve it. 2. Place the port, brandy, thyme leaves, shallot and garlic in a pan and boil to reduce by half. Remove the thyme and allow to cool. 3. Set a pan down over a high heat. Add a dash of oil and when it’s nice and hot and the chicken livers in an even layer. Season them lightly, then quickly toss them round the pan. Add a small measure of brandy to the pan, let it ignite, then carefully flambés the livers for 3 – 4 seconds. Remove them from the heat at once. 4. Place the livers and shallot and port reduction in the bowl of a food processor and puree until smooth. Keeping the machine running, add the eggs one at a time followed by the melted butter in a steady trickle, trying not to add the milky residue at the bottom of the pan. Season the mixture with the salt and white pepper. 5. Preheat the oven to 120.c 6. Pass the parfait mixture through a fine sieve into a wide jug then carefully pour the mixture into the lined terrine. Place a lid on top and set the terrine into a deep roasting tin. Pour in enough hot water to come 2/3 of the way up the sides of the terrine. Cook for 1 hour or until just set. 7. To serve, invert the chilled terrine onto a board. Use the edges of the cling film to ease the parfait out of the terrine. Remove the cling film and slice the parfait. Serve the parfait on toast, or as slices on a plate with something sweet, like quince cheese or a hedgerow jelly. @stonegateestate @matt_austin_images #ambassador