- 175g/6oz unsalted butter, softened
- 500g/1lb 2oz chicken livers, trimmed
- 1 garlic clove, chopped
- 2 sprigs thyme
- 2 basil leaves
- 3 tbsp dry sherry
- 2 tbsp vegetable oil
- ½ red onion, finely chopped
- 2 Granny Smith apples (or similar crunchy apples), chopped
- ½ tsp cinnamon
- ½ tsp ground ginger
- 3 tbsp alegar (vinegar made with ale) or balsamic vinegar
- 2 tbsp soft brown sugar
- 8 slices white bread, crusts removed
- For the chicken liver parfait, line a loaf tin with cling film.
- Heat one tablespoon of the butter in a frying pan over a medium heat. When the butter is foaming, add the chicken livers. Fry for 1-2 minutes, or until just golden-brown.
- Add the garlic, thyme, basil and sherry, then set the sherry alight with a match. Allow the flames to flare up and die down. (CAUTION: make sure the extractor fan is switched off and keep the pan away from the eyes, face and other objects.) Fry the chicken livers in the mixture for a further 1-2 minutes.
- Transfer the mixture to a food processor, add the remaining butter and blend to a smooth paste. Season, to taste, with salt and freshly ground black pepper.
- Spoon the parfait mixture into the lined loaf tin and chill in the fridge for at least three hours, or until set.
- For the spiced apple chutney, heat the oil in a separate frying pan over a medium heat. When the oil is hot, add the onion and fry for 1-2 minutes, or until softened.
- Add the apples, cinnamon and ground ginger, stir well and fry for a further 2-3 minutes, or until the apples have softened.
- Add the alegar (or balsamic vinegar) and the sugar and simmer for 2-3 minutes until the mixture has just thickened.
- Transfer half of the chutney mixture into a food processor and blend to a purée.
- Return the puréed chutney to the pan with the chunky chutney and stir until well combined. Season, to taste, with salt and freshly ground black pepper.
- For the Melba toast, preheat the grill to its highest setting. Place four of the slices of bread onto a baking tray and toast for 1-2 minutes on each side, or until crisp and golden-brown on both sides.
- Slice the toast horizontally and return the toast to the baking tray, soft sides facing upwards. Grill for 1-2 minutes, or until crisp and golden-brown.
- Repeat the process with the remaining four slices of bread. Cut each slice of Melba toast into four triangles.
- To serve, place eight triangles of Melba toast into the centre of each serving plate. Place a thick slice of the chilled chicken liver parfait on either side of the toast. Spoon a little spiced apple chutney alongside.