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Faux gras with toast & pickles

With only two ingredients, this is the easiest parfait you’ll ever make. If you have a smoothie bullet blender, it’ll give you the most velvety result

  • Prep: 15 mins
    Cook: 8 mins
    plus chilling
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 127
  • Carbohydrates 0
  • Saturated Fat 7
  • Sugar 0
  • Protein 7
  • Fat 11
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 127
  • Carbohydrates 0
  • Saturated Fat 7
  • Sugar 0
  • Protein 7
  • Fat 11
  • Fibre 0
  • Salt 0.3

Ingredients

  • 100g butter, softened
  • 300g organic chicken or duck livers, trimmed, cleaned and patted dry
  • sliced brioche or sourdough
  • cornichons
  • chutney
  • sea salt flakes

Method

  1. Heat 50g butter in a frying pan until sizzling, add the livers and fry for 4 mins until coloured on the outside and slightly pink in the middle. Leave to cool, then tip the contents of the pan into a food processor or a smoothie bullet blender. Season generously with salt and add the remaining butter. Blitz until you have a smooth purée, then scrape into a container, smooth over the top and place in the fridge to chill for at least 2 hrs. Can be made a day ahead.

  2. To serve, griddle slices of brioche or sourdough, and tip some cornichons and chutney into small pots. Put a large spoon in a cup of hot water. As if serving ice cream, scoop a spoonful of the faux gras onto each plate, dipping the spoon into the water after each scoop. Sprinkle a few salt flakes over each scoop and serve with the toasts, cornichons and chutney.

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