Chicken Liver Parfait

Ingredients

• 375g x Chicken Livers

Method

1. Sauté the shallots, celery & mushrooms in olive oil until softened over a medium heat.
2. Turn up the heat then add the chicken livers & satsuma segments.
3. Colour the livers for 90 seconds on either side then deglaze with a good glug of apple cider vinegar. This will bubble ferociously and deglaze the pan.
4. Add the contents of the pan to the blender along with the chopped parsley & garlic salt.
5. Blitz to a fine paste and taste for seasoning, adjust as required with salt & pepper.
6. Divide the mix into three ramekins and refrigerate.
7. To serve garnish with some chopped chives and some vegetable crudites.