With the better weather and less Covid restrictions, we can all do a bit more entertaining: the joy of seeing friends and family, sharing a meal together and catching up on months of news.
I was eating with friends a week ago: sitting on their terrace, overlooking the boats skimming along the Solent with a hazy Isle of Wight in the background. It was so much better than those rather disjointed on-line conversations: topping up the tan, chatting over a glass or two, succulent steaks of swordfish and, for dessert, the new season’s rhubarb.
My offering was a chicken liver parfait starter with home-made bread and chutney (well, in reality, the sous-chef had done all the work and I’d done all the directing):
half an onion, diced.
small knob of butter.
splash of brandy and/or port.
500g chicken livers, drained.
250g butter, melted.
salt and pepper.
a little more melted butter to top the parfait.
Sauté the onion in the knob of butter until softened.
Add the port and/brandy and cook until nearly all the liquid has evaporated.
Add the chicken livers and cook over a medium to high heat for five minutes. The outsides should have become brown while there is still some pink in the centres.
Season and place in a food processor with the melted butter. Whizz until smooth.
Pour into serving dishes and top each with a little more melted butter to keep out the air.
Chill for several hours or overnight.
(He put the mix into a tall asparagus pan (doesn’t everyone have one?) and whizzed with the wand-blender to make 8 portions – not too big as it is so rich!)