Steam Combi Recipe: Sous Vide Chicken Liver Parfait

This recipe is so easy you’ll never buy chicken liver paté again. You can change up the flavourings by adding different aromatics such as orange rind and Cointreau instead of port.

METHOD

1. Place chicken livers and thyme and seasonings in a vacuum bag or  steam proof  food safe ziplock bag.
2. Cook in steam oven on sous vide mode at 68 C for 35 minutes.
3. If your oven does not have a Sous Vide mode, choose Steam, 70C for 35 minutes.
4. Meanwhile add 20 gm of the butter to a pan and add onion and garlic and cook until soft.
5. Add both port and brandy and reduce down till it begins to be slightly syrupy.
6. Add livers and onion/port mix to a blender and add in the rest of the butter a cube at a time until the mixture is smooth and creamy.
7. Transfer to container and top with plastic wrap to prevent the top discolouring.
8. Chill and serve.