1. Finely dice all of the vegetables and apple.
2. In a hot pan sweat down the onion and garlic (lightly season with salt to help breakdown and layer the flavour) until translucent and just starting to caramelise. We want this sweetness.
3. Then add the carrot and cook for a further 3-5 minutes until starting to soften.
4. Then we add the mushroom and apple (lightly season again) and cook down until soft remove from the pan into a bowl.
5. Lightly season the chicken livers and sauté quickly in a very hot pan we want them to caramelise on the outside and still be pink in the middle, quickly add the calvados and flambé, (set alight to, mind your eyebrows, hair, loose clothing and any decorations that might be hanging around the stove)
6. Remove from the pan and set aside and leave the livers to rest for a couple of minutes.
7. In a blender add the livers, vegetables and start to blend use some of the 300 G of butter to get it going we want to make this as smooth as possible (Parfait translates to Perfect: called for its beautifully smooth texture) then slowly add the rest.
8. Now we taste and adjust the seasoning to our preference and pour into our sanitised containers.
9. Remelt the other 50 G of butter and stir to get all the caramelised pieces in and pour a thin layer over each parfait to protect it from oxidisation.
10. Leave to chill in the fridge and remove 30 minutes before serving enjoy with crusty bread, pickles and chutneys. I made a balsamic apple and onion chutney for ours!
The How To... section will have recipes, handy cooking tips & dish ideas, inspired by what I eat, make & try. I invite your suggestions in and I will put my spin on the recipe and publish