Lavender Chicken Liver Parfait

There are many ways to make a chicken liver parfait, the following recipe is my preferred method. It’s easy, uses only a few ingredients, is fairly quick to knock up and yields silky smooth results.

So, what is the difference between a chicken liver pate and a chicken liver parfait?

A chicken liver pate becomes a chicken liver parfait (French for perfect) when the cooked liver mixture is pushed through a sieve to remove any sinewy bits, resulting in a silkier, smoother and luscious liver parfait!

I decided to add lavender as I absolutely love cooking with this dreamy herb. The problem with lavender though, is it can get a bit of a bad rep if overused as it can be overpowering and ends up making the dish taste like perfume or even worse medicine!

So, I really do suggest you use it sparingly and remember to let it play a supporting role. Great substitutes for lavender are rosemary or thyme.

Lavender Chicken Liver Parfait

Serves: 4

Prep: 10 minutes

Cooking: 10 minutes + setting time 2+ hours

The Cast Of Characters

400g chicken liver, cleaned
100g butter, melted +80g melted to finish off & a generous tablespoon for sauteeing
50ml double cream
2-3 shallots- thinly sliced
1 garlic clove- smashed & roughly diced
50ml madeira
50ml brandy
50ml port wine
1 tablespoon of lavender buds-pesticide free or culinary grade + a tiny bit more for sealing
1 teaspoon of nutmeg
4 ramekins

The Nitty-Gritty

Begin by rinsing the livers well in cold water and removing any sinews, then pat dry.

Bruise the lavender buds (excluding the ones for sealing) in a mortar and pestle.

Melt the butter and then add the shallots, sauteeing till transluscent about 3-4 minutes until soft.

Then add the garlic, the bay leaf & the bruised lavender and sautee for another 1 minute, stirring well.

Now, add the brandy, let it reduce about 1 minute, then add the madeira and port and allow to reduce further about 1-2 minutes.

Next, add the chicken livers, nutmeg, salt and pepper and stir well cooking for another 4-5 minutes.

Set aside the mixture for about 5 minutes, so it cools slightly. Then transfer to a blender and blitz it till it’s a pate.

Add the melted butter. Oh, how I love butter! It’s the color of the vibrant sun- I don’t get much of that here- great substitute! Blitz it, until the butter is well encorporated

Now, add the mixture to a sieve and using a ladle or a spoon, push the mixture through the sieve. This will take about 5 minutes. It’s quite laborious and is great for building Jeniffer Aniston arms. Alright, who am I kidding!

Discard the sinewy bits that remained in the sieve. Now, take the smooth mixture that has passed through the sieve and add to it the double cream. If you wish to use butter instead of cream that is also fine. Remember it might seem a bit runny at this point, but this will set in the fridge.

Spoon the mixture out into ramekins- leaving a bit of room to seal it with butter.

Sprinkle with freshly ground black pepper and about 4-5 lavender buds each- not too much as the taste can be overpowering.

Now, drizzle over the melted butter. It will turn out about a tablespoon and a half per ramekin.

Set it in the fridge for at least two hours or overnight.

Enjoy!

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Posted in: chicken, chicken liver, chicken liver parfait, chicken liver pate, holidays, lavender, winter

16 Responses to “Lavender Chicken Liver Parfait”

Tweets that mention Lavender Chicken Liver Parfait | Dirty Kitchen Secrets -- Topsy.com

21. Nov, 2009

[...] This post was mentioned on Twitter by Bethany Kehdy, The Cooking Ninja. The Cooking Ninja said: RT @dksfood: And before I go-go… New post on Chicken Liver Parfait With Lavender http://bit.ly/7SqKAH [...]
Sarah, Maison Cupcake

21. Nov, 2009

If this was on a restaurant menu I would definitely try it. I did Nigella Lawson’s St Tropez Chicken which comes with lavender and honey so I know lavender can go with meat. I’ve not made pate or parfait but have made it look very straightforward and I must try it sometime.
Meeta

21. Nov, 2009

Oh Beth this is the good stuff! living in Germany I have come to love Leberwurst! and this is the elegant version LOL! I think I will bookmark it this could become a part of my X-Mas dinner! Hugs!

Oh did i mention 6 DAYS!!!
Sarah

21. Nov, 2009

wow can’t believe you can actually make this stuff at home, now I thought I was a good cook but you left me in the dust with this post i just love it!
Jamie

21. Nov, 2009

I love chopped chicken livers (my dad’s way) and I love this type of smooth chicken liver mousse with all the flavors you add. Beautiful. I so want to make this but I’d be eating spoonfuls of it all day…
Global Patriot

21. Nov, 2009

Such a delicious appetizer, something to nibble with toast points while sipping a spot of fine wine…sitting here in the States, I’m thinking this is perfect for Thanksgiving next week!
Timeless Gourmet

21. Nov, 2009

Chicken liver pate is a favorite of mine – but yours is far more refined and tasty looking than ANY I’ve made. Great tips, I’m going to use them. Thanks!
Cynthia

21. Nov, 2009

Thanks for explaining the difference. While I knew that passing it through a sieve would make the texture smoother, creamier I did not realize that it would be categorized differently.
John

21. Nov, 2009

I added your blog to bookmarks. And i’ll read your articles more often!
tasteofbeirut

23. Nov, 2009

what a fantastic post! I bet this pate is to die for! especially with the two brandies and the lavender …fabulous!
Jeanne

23. Nov, 2009

I love making chicken liver pate but always run out of energy at the thought of pushing it throught a straw (maybe for Jennifer Aniston arms I would…!). Love the addition of lavender – you are right though – if it’s overdone the entire dish tastes lke a bottle of perfume! Love the far more subtle addition to your parfait.
we are never full

24. Nov, 2009

very interesting and creative addition of the lavender. I think I may have to try it next time I make pate/parfait! Very, very nice pictures!
The Graphic Foodie

27. Nov, 2009

Yum! This has inspired me to make this for my big christmas family get together. The lavender is very unusual. Thanks!
Mary Lou

14. Dec, 2009

I’m looking forward to making this for holiday gifts!! But one question!! I went through it a couple times but I can’t see where you add the nutmeg that’s in your ingredient list! Please help before I blow this recipe!!! Thanks.
Mary Lou

14. Dec, 2009

Ugghhh! nevermind! On the 4th readthrough ….I found the answer to my question! Making it tonight
we are never full

18. Dec, 2009

lavender is not used enough in cooking. this is an excellent recipe!

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Mad About Chickpeas-Hummus B’ Lahme

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Posted in: chickpeas, hummus, hummus awarma, hummus b lahme, hummus b tahini, minced lamb, olive oil, tahini

39 Responses to “Mad About Chickpeas-Hummus B’ Lahme”

Chris Bourne

12. Jan, 2010

Well all i can say is the wind in this part of the world has increased tenfold!….but its worth it. Lovin’ this
Sarah, Maison Cupcake

12. Jan, 2010

I love proper hummus and I love minced lamb too so the combination of them together is a real winner in my book.
Kerrin @ MyKugelhopf

12. Jan, 2010

I am so with you B ! I absolutely love chick peas, and always find myself adding them to any dish when possible, my latest was in a frittata with caramelized onions, mmm ! And hummus with lots of tahini is my fave. Love this post, makes me love chick peas even more. Can’t wait to try your recipe.

Do you make your own Arabic bread to serve with? Would love to see that recipe too… Beautiful pics by the way, as always !
Mustapha

12. Jan, 2010

Mmm.. This is one of my favorite breakfast meals! (yes breakfast), Of course, one shouldn’t forget the pickles, mint & Tomatoes on the side!
Bethany

12. Jan, 2010

Agreed. I’ve had it for breakfast…it is the ultimate!
Mowie @ Mowielicious

12. Jan, 2010

This is my ultimate favourite Lebanese dish. I could eat it all day and all night.

Having said that, I’ve never had it for breakfast!
Jamie

12. Jan, 2010

Oooh both chick peas and lamb? My absolute favorites and this dish looks so extraordinarily delish! Love it! Breakfast? Really? Interesting, but I see that I could eat this anytime, anywhere!

Congrats on the new blog! Wow! Truly dynamic you are!
shayma

12. Jan, 2010

huge huge fan of humus b’lahme. it’s not easy to photograph white foods, your photos came out lovely. i also like humus the way an egyptian friend has taught me- chickpeas, olive oil and a dash of cumin powder. sometimes the tahineh is too strong for me (only sometimes!) best wishes, shayma
Bethany

12. Jan, 2010

Hi Shayma and thanks for your lovely comment If the chicpeas are left chunky then I believe you are talking about this one http://www.dirtykitchensecrets.com/mad-about-chickpeas-hummus-balila/ I do love that version as well…
Jeanne @ Cooksister

12. Jan, 2010

Ooooh – I think I’m in love! Chickpeas are fantastically versatile ( I also serve thm instead of mashed potato – mashed with some slow-cooked sliced onions in lots of olive oil with amoky paprika). I like the etymology lesson too – I’m a sucker for words
Cherine

12. Jan, 2010

I’m mad about chickpeas too. Love the photos, they’re so appetizing!! Congrats on the new blog. I’ll take a peek at it.
Trissa

12. Jan, 2010

Congratulations on your new blog! I’ll head over to check it soon. In the meantime thanks for sharing the information on hummus! Who would have thought a chickpea could be so interesting. You managed to pull it off!
Asha@FSK

12. Jan, 2010

Sighhh.. if this isn’t comfort food, I don’t know what is!! Add to that, home cured lamb… you lucky lucky thing ) Does your dad sell them by any chance??
Kitchen Butterfly

12. Jan, 2010

You know what I’ll be making next as I have a huge bottle of Tahini, a rather large tin of chickpeas and some pomegranate molasses……Thanks for the inspiration!

Congrats on the Nomad Telegraph……………it looks gorgeous. Wow!!!!!!!!
Miranda

12. Jan, 2010

mmh…this looks incredible. i would love some of that about now!
Happy Cook

12. Jan, 2010

My daughter love chickpea too. When she was little she used to cakk them indian balls It is a really unique way of serving them with the meat.
Global Patriot

12. Jan, 2010

Beautiful dish, though I was expecting the savory lamb to stand on its own. What a surprise to see the pomegranate molasses on the list of ingredients, fabulous twist!
The Cooking Ninja

12. Jan, 2010

mmm…I love chick peas too. That dish is delicious.

Congrats on your new blog.
Maunika

12. Jan, 2010

Beth love hummus loads. I cud eat it with anything. Never tried it like this with minced lamb but have had it with diced lamb in restaurants. I definitely going to make this one. Your recipe looks really good.
Sarka

12. Jan, 2010

I don’t know if I love chickpea but I definitely like it! I bought a glass of tahini couple of months ago to make hummus (aka hummus b’ tahini) at home but never did it. Now you inspired me to try it.
Congrats of your new blog – wonderful!
Cynthia

12. Jan, 2010

I’m with you – a serious lover of chickpeas.

Hey, did you hear that feature on the BBC about the “row” over whose hummus is the best – Lebanese or Israeli?
Ben

13. Jan, 2010

Very nice post! I must admit that I don’t know much about hummus, other than eating them once or twice at parties, but I really want to make something with them now.
Bethany

13. Jan, 2010

Hey Cynthia! Yes I did and I’ve actually been thinking about writing up a post on my thoughts on the whole thing…I think I will now.
Katherine

13. Jan, 2010

I like chickpeas too. What a great combination, chickpeas, pinenuts and lamb mince. Now I’m hungry.
shayma

13. Jan, 2010

hi beth, the recipe from your link is very nice- but different than the one i am referring to. the hummus w/o tahineh she taught me involves whizzing the chickpeas and adding lemon, salt and cumin powder, that’s all. in fact claudia roden has the simple decription/recipe for it in her book, The New Book of Middle Eastern Food. x shayma
The Grubworm

13. Jan, 2010

Oh my word, i am in Hummus heaven! Hummus is one of those things i can eat over and over again, and there is nothing like the home made stuff. I’m excited by the recipe for Hummus B’Lahme – the combination of lamb and pinenuts works so well. Those photos are great too.
meeta

13. Jan, 2010

i love chickpeas too in almost any form and especially served with tahini! this with the meat looks great too and i can’t wait to get to dubai to start eating this stuff!
Su-yin

13. Jan, 2010

This looks fabulous – I love pine nuts as well and I think it’s brilliant that you’ve added this to the hummus. And you have meat in it as well, could it get any better?
deeba

13. Jan, 2010

I adore the ‘cast of characters’…you have me craving for some right now Beth! I love your foodie adventures! YUM!!
Bethany

13. Jan, 2010

Shayma- sent ya an email x
Grubworm- AMEN!
Su-yin: it’s diiiiiivine!
Deeba: I wanna hold youuuur haaaaand! XX
Bethany

14. Jan, 2010

I’m bringing you some this weekend
Barbara Bakes

14. Jan, 2010

The pine nuts sound like a great addition. I really need to get more brave about using chickpeas. This looks delicious!
tasteofbeirut

15. Jan, 2010

I too love hummos and sizzling pieces of fatty lamb! Yum! Your photos are splendid!
Chris Bourne

15. Jan, 2010

Need your food need your food!
Manggy

18. Jan, 2010

I went to an all-hummus restaurant in NY a few months ago and I absolutely loved it! This looks fantastic!
Ladybird

19. Jan, 2010

Hummus rocks! And it is sooo good for you, always a bonus
Kate/Kajal

19. Jan, 2010

I can see myself wiping this dish clean. I am a huge fan of Lebanese/Arabic food, and this is absolutely delcious ! The the kinda stuff that i love ! Awesome post, gr8 pictures I’m loving it !!!
diva

19. Jan, 2010

oh beth! ME TOO!! mad about chickpeas. i used to eat em outta the can just like that. lol.
beautiful houmous. i like having houmous wraps or sandwiches. so yummy!
barbara

08. Feb, 2010

I’m on a chick pea love fest at the moment. Too. I’ve been making a similar dish with pork mince served with rice. The lamb version sounds delicious.

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