Chicken Liver & Raisin Parfait

• 4 3/4 tablespoons port
• 1 1/3 cups raisins
• 4 3/8 pounds chicken livers
• 4 shallots finely, rough dice
• 4 cloves garlic Grated
• 1 jigger brandy
• 2 1/8 cups double cream
• 5 5/8 tablespoons butter
• thyme Picked

1. Steep the Raisins - (Bring the Port to the boil add the Raisins, Take off the stove and cover
2. Clean the livers. Pan fry the livers in small batches and place on a tray to cool. Deglace the pan with the brandy and pour over the livers.
3. Sweat the garlic, shallots and thyme. Add the Butter -Melt and Add the Double Cream, bring to the boil and reduce by 1/3. and cool
4. In a food blender, add the livers and cream mix. Blend until smooth.
5. Fold through the Port and Raisin mix. Season
6. Prepare a Terrine Mould or container by lining it with cling film. Pour in the Mix. Cover with Parchment and chill to set

port, raisins, chicken livers, shallots, garlic, brandy, double cream, butter, thyme

Taken from www.yummly.com/recipe/Chicken-Liver-_-Raisin-Parfait--1351231 (may not work)