Chicken liver parfait with port jelly and crisp almond Melba

Preheat the oven to 150°C. Line a 10 x 19cm loaf tin with plastic wrap.

For the chicken liver parfait, heat the wine, port, brandy, onion, garlic and thyme in a saucepan. Bring to a boil and leave to reduce to a third. Remove the thyme and set aside to cool slightly.

Rinse the chicken livers under cold running water. Pull the membranes off.

Blend the liver in a food processor until smooth, add the eggs one at a time and mix after every addition.

Add the wine reduction and butter and combine thoroughly. Season with salt.

Press the mixture through a sieve. Fold in the pistachio nuts and pour into the prepared tin.

Cover with foil and place in a deep roasting pan half filled with hot water. Bake until set but still soft, about30 – 35 minutes. Leave to cool in the water bath and refrigerate overnight.

For the port jelly, line a 15 x 23cm baking tray with plastic wrap.

Combine boiling water and gelatine and leave to stand for 2 – 4 minutes, making sure all the granules are dissolved. Whisk into the port, pour into the tray and refrigerate until set, about 4 – 5 hours. Turn out and cut into little blocks, and refrigerate until ready to serve.

Unmould the parfait and cut into 1,5cm slices. Serve 2 slices per person with the port jelly and almond Melba.