with Caramelised Onions and Beer Bread

Chris & Bex's entree, Chicken Liver Parfait


4 shallots

2 cloves garlic

1 dash port

1 bunch thyme

1 Tbsp madeira

1 Tbsp brandy

300g chicken livers, trimmed


6 eggs

500g butter

600ml cream


330ml beer

3 cups self-raising flour

3 Tbsp sugar

Caramelised Onions

Onions, peeled and thinly sliced

Balsamic vinegar

Brown sugar


1. Preheat the oven to 110ºC. Put half the butter in an oven-proof saucepan and pop it in the oven to slowly melt until it’s separated. Strain the yellow clarified butter into a separate bowl and set aside to cool. Discard the remaining milky-coloured butter.

2. Heat a large frying pan with a drizzle of olive oil. Slowly fry the shallots and garlic for 10 minutes until soft. Then pour into a bowl. Wipe the pan clean and turn up the heat. Add livers and most of the sage and cook until they are coloured evenly, but still pink in the centre. Add the brandy to deglaze the pan. Simmer for a minute or so, then take the livers off the heat and tip them into a food processor with the cooked shallots and garlic. Blitz until smooth. Add the rest of the softened butter and continue to blitz, then season well and add the mace. Transfer the mixture to a serving bowl. 

3. Sprinkle the remaining sage leaves over the parfait, then spoon over the clarified butter. Leave the parfait to set in the fridge for 1 hour.

4. To make the Beer Bread, put ingredients into a bowl and mix to form a batter. Pour into a loaf tin and top with seeds. Bake at 180* until hollow.

5. To cook the caramelised onions, heat a large pot over a medium heat. Drizzle with olive oil slowly cook sliced onions. Once onions are softened add brown sugar and balsamic vinegar.

6. When you are ready to serve, slice up the bread and griddle the little toasts. Pile them onto a board next to your parfait with a pile of snipped cress on the side and dig in.