Prep time: 45 minutes plus resting and refrigeration time
Cook time: 1 hour and 45 minutes
Serves 8.
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Ingredients
Fresh fig wedges, to serve
Alcohol reduction
1 eschallot, thinly sliced
1 garlic clove, thinly sliced
5 sprigs thyme
150ml dry madeira
150ml ruby port
150ml white port
75ml brandy
Parfait
400g chicken livers, trimmed
4 large eggs
400g unsalted butter, cubed and at room temperature
1 quantity of alcohol reduction (as above)
20g salt
125g thickened cream
125g butter, extra, melted
Fig Chutney
100g brown sugar
125ml apple cider vinegar
300g fresh figs, diced
1 apple, peeled, cored and diced
1 red onion, finely chopped
50g sultanas
1 tsp flaky sea salt
Lavosh Bread
500g plain flour
1 tsp fig leaf powder (optional)
1 tsp salt
60g softened butter
200ml milk
Method
1. To make alcohol reduction, bring all ingredients to a boil in a medium saucepan over a high heat. Boil gently until reduced to form a thick syrup. Strain and discard solids.
2. Preheat oven to 110C. Place eight 8cm ramekins in a deep roasting dish.
3. To make the parfait, place the livers, eggs and 400g of butter in 3 separate ziplock bags and seal. Bring a saucepan of water to 50C and remove from heat. Stand bags in saucepan, ensuring no water gets in. Clip to side of pan using a peg if desired. Stand for 10 minutes to bring all ingredients to the same temperature.
4. Pour livers and eggs into a blender. Add alcohol reduction and salt. Blend until smooth. With motor operating, drizzle in butter until combined. Pass through a fine sieve into a jug. Stir in cream. Divide among ramekins. Add enough boiling water to roasting dish to come two thirds up the side of the ramekins. Cover dish with foil and bake for about 20-25 minutes or until temperature measures 62C when tested with a thermometer.
5. Remove ramekins from roasting dish and cool at room temperature for 30 minutes. Pour over melted butter to form a thin layer over each parfait. Refrigerate for several hours or overnight to set.
6. To make chutney, place all ingredients in a medium saucepan over medium heat. Cook for about 1 hour or until very soft and jam-like, stirring often.
7. Preheat oven to 180C. Line an oven tray with baking paper.
8. To make lavosh, sift combined flour, fig powder and salt into bowl of an electric mixer fitted with a paddle attachment. Add combined butter and milk. Mix to form a smooth dough.
9. Shape dough into a disc and wrap in plastic wrap. Set aside for 30 minutes to rest.
10. Bring rested lavosh dough to room temperature. Roll out between two sheets of baking paper until about 3mm thick. Place on baking tray. Brush with oil. Sprinkle with salt flakes.
11. Bake for about 12 minutes or until golden brown and crisp. Transfer to a wire rack to cool. Break into shards.
12. Serve parfaits with chutney, lavosh and fresh fig wedges.