Chicken Liver & Calvados Parfait

Mise En Place.... "Everything in its place" before you start

Ingredients:

1 Medium Onion
1 Clove Garlic
1 Small Carrot
2 Field Mushroom
1 Pink Lady Apple

400 G Fresh Chicken livers
40 Ml Calvados
300 G + 50 G Butter (cooked quickly over a high heat for a beurre noisette and left to cool but still liquid)
Salt 
Pepper

Equipment:
Sharp Knife 
Chopping board
Frying Pan 
Blender
Serving containers

My tip:
You will have to clean the gall bladder (green sack from the chicken livers) without piercing it otherwise it will taint the flavour of your parfait

Method:

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!