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Garam masala chicken liver parfait with figs
Serves 6 Starters and mains
Ingredients
- 1 shallot, finely diced
- 2 garlic cloves, finely grated
- 1 bay leaf
- 100ml port
- 100ml red wine
- 200g chicken livers
- 2 large eggs, at room temperature
- 1tsp Kashmiri chilli powder
- ½tsp ground ginger
- 200g unsalted butter, melted, plus 150g to finish
- 1tsp salt
For the masala
- 4 black peppercorns
- ½tsp cumin seeds
- ½tsp coriander seeds
- 3 cloves
- ½ star anise
- 1 black cardamom pod
- 2 green cardamom pods
- ½ piece mace
- 2cm cinnamon stick
For the confit figs
- 8 figs
- 1tbsp tamarind purée
- 100ml port
- 80g sugar
- 2 lemon slices
- 1 star anise
- 3 cloves
- 2cm cinnamon stick
- 1 bay leaf
To decorate
- bay leaves or other herbs/
- spices (optional)
To serve
- crusty toast slices
- handful cornichons
Method
Several hours or the day before, preheat the oven to 140C/120C F/Gas 1. Put the shallot, garlic, bay leaf, port and wine in a pan and cook over a medium heat until it has reduced and you are left with 50ml liquid. Strain through a fine sieve into a bowl and allow to cool. Discard whatever is left inside the sieve.
To make the masala, grind all the spices in a spice grinder until you have a fine powder. Add this to a blender with the chicken livers, eggs, chilli powder and ginger and blitz until smooth. Tip into a bowl and add the cooled reduction. Using a stick blender, blend the chicken liver mixture on a medium speed. Slowly drizzle in the melted butter, keeping the stick blender running all the time, to emulsify. Season with the salt and carefully pour the pâté mixture into a deep ceramic or cast-iron terrine, approx. 20 x 10cm, or 6 ovenproof ramekins.
Put the dish/es into a deep roasting tin and pour in boiling water to come halfway up the sides of the terrine or ramekins – this will ensure even cooking. Bake for 30-40 minutes for the large terrine or around 20-25 minutes if using ramekins. The pâté is ready when it is firm to the touch in the centre, but with a slight wobble. If you have a temperature probe, the internal temperature should be approx. 70C in the centre. Remove the terrine from the water and leave to cool. When cool, melt the 150g butter and pour it on top of the pâté to finish. Add a couple of bay leaves and any other spice or herb decorations, if using, at this stage. Transfer to the fridge for at least 8 hours or overnight.
For the confit figs, put the figs in a pan in which they fit snugly in a single layer. Add the remaining ingredients and top up with water to just cover. Put the pan over a medium heat and bring to a simmer. Reduce the heat to low and cook for around 1 hour 30 minutes, adding a splash of water if the pan looks dry, until you are left with a thick, syrupy glaze. Remove from the heat and allow to cool. Remove the pâté from the fridge and serve with the toast, the confit figs and a few cornichons.
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