Because sometimes, Christmas can feel a little overwhelming…
- 250g chicken skin
- 100g red onion marmalade
- salt and freshly ground black pepper
- small edible flowers, to garnish
- 50g unsalted butter
- 1 large shallot, finely chopped
- 1 garlic clove, crushed
- 150g free-range chicken livers, trimmed
- 15ml brandy
- 100ml double cream
- 2 sprigs of thyme, leaves picked and finely chopped
- ½ tablespoon sea salt
- a pinch of freshly ground black pepper
Preheat the oven to 180°C/gas mark 4. Take two baking trays that fit snugly on top of each other and cut two sheets of greaseproof paper to fit the trays. Line one of the trays with one of the sheets. Take the chicken skin and lay it out on top of the paper, spreading it out flat. Season with salt and pepper. Top with the other sheet of greaseproof paper, then fit the second baking tray on top. Bake for 30 minutes until golden and crisp, then leave to cool.
Now make the chicken liver parfait. Place a large frying pan over a medium heat and add the butter. Let it melt, then add the shallots and garlic and cook for about 8 minutes until translucent.
Add the chicken livers and continue to cook for about 10 minutes, turning frequently, until they are golden and brown. Add the brandy, cook off the alcohol and then add the cream and the thyme. Add the salt and pepper, then take off the heat.
Leave the mixture to cool slightly, then transfer to a blender and blitz until very smooth. Place in a bowl and cover in clingfilm, with the clingfilm pressed down on top of the parfait so that it doesn’t develop a skin. Leave to cool completely, then, either in a blender or by hand, beat again. Transfer to a piping bag.
Break the chicken skin into small cracker-sized shapes. Pipe a little parfait on top of each one, then add a bit of red onion marmalade. Arrange on a serving plate and garnish with small edible flowers.
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