Belle House Chicken Liver Parfait

The ideal starter or canapé for a summer party, this recipe is easy to make ahead. Serve with slices of baguette or melba toast and sprigs of fresh thyme for a delicious contrast between smooth parfait and crunchy bread.


Serves 8-10



1.75lb chicken livers, washed

10 oz melted butter

400ml double cream

2 eggs

20 ml brandy

20ml white port

0.5oz pink salt

4 garlic cloves

salt & pepper to taste


French bread or melba toast plus sprigs of fresh thyme or sage to serve




• Preheat the oven to 140 degrees and have a bain marie ready (large tray filled with warm water)

• Blend the livers, brandy, salt, garlic and pass through a sieve


• Blend again and add eggs and then gradually add the butter and cream. This needs to be done slowly to prevent it from splitting


• Once it is mixed well, check seasoning and pour into moulds


• Place in a bain marie and put in the oven for 20 minutes


• After 20 minutes, reduce the oven temperature to 100 degrees and bake for another 40 minutes


• Once cooked, remove from the oven and bain marie and once cooled, store in the fridge overnight for a nice firm parfait.



Recipe courtesy of Steve Waites, Michelin trained chef and proprietor of Belle House, Restaurant & Bar, Bridge Street, Pershore, WR10 1AJ.




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