Faux gras with toast & pickles
With only two ingredients, this is the easiest parfait you’ll ever make. If you have a smoothie bullet blender, it’ll give you the most velvety result
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Prep:15 mins
Cook:8 mins
plus chilling - Serves 8
- Easy
Nutrition per serving
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kcal 127
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fat 11g
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saturates 7g
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carbs 0g
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sugars 0g
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fibre 0g
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protein 7g
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salt 0.3g
Ingredients
- 100g butter, softened
- 300g organic chicken or duck livers, trimmed, cleaned and patted dry
- sliced brioche or sourdough
- cornichons
- chutney
- sea salt flakes
Method
Heat 50g butter in a frying pan until sizzling, add the livers and fry for 4 mins until coloured on the outside and slightly pink in the middle. Leave to cool, then tip the contents of the pan into a food processor or a smoothie bullet blender. Season generously with salt and add the remaining butter. Blitz until you have a smooth purée, then scrape into a container, smooth over the top and place in the fridge to chill for at least 2 hrs. Can be made a day ahead.
To serve, griddle slices of brioche or sourdough, and tip some cornichons and chutney into small pots. Put a large spoon in a cup of hot water. As if serving ice cream, scoop a spoonful of the faux gras onto each plate, dipping the spoon into the water after each scoop. Sprinkle a few salt flakes over each scoop and serve with the toasts, cornichons and chutney.
