Chicken liver parfait
Half an onion, diced.
Small knob of butter.
Splash of brandy and/or port.
500g chicken livers, drained.
250g butter, melted.
Salt and pepper.
A little more melted butter to top the parfait.
Sauté the onion in the knob of butter until softened.
Add the port and/brandy and cook until nearly all the liquid has evaporated.
Add the chicken livers and cook over a medium to high heat for five minutes. The outsides should have become brown while there is still some pink in the centres.
Season and place in a food processor with the melted butter. Whizz until smooth.
Pour into serving dishes and top each with a little more melted butter to keep out the air.
Chill for several hours or overnight.