Chicken Liver Parfaits

• 14 ounces chicken livers
• 5 ounces butter, plus 2oz for the top of the parfaits
• 1 garlic clove, crushed
• 1 shallot, chopped
• 1 sprig thyme, plus sprigs to top
• 1 pinch Chinese five spice powder
• 2 tablespoons heavy cream
• salt and pepper
• bread, toasted to serve, ideally dense bread like brioche

1. Trim the livers of any green bits (these will be bitter) or sinews.
2. Heat a knob of the butter in a large frying pan and gently fry the livers with the garlic, shallot, thyme and Chinese five-spice.
3. Fry until the livers are browned but still soft when pressed, and pink (but not raw) in the middle.
4. Tip the livers into a food processor.
5. Whizz to a paste, then whizz in the remaining butter and cream.
6. Push the mixture through a sieve - this is boring, but worth it for a really smooth texture.
7. Season well.
8. Divide the mixture between 6 small china or glass ramekins and smooth the surface.
9. Melt the final 2oz butter in a pan and let the milk solids settle to the bottom.
10. Put a sprig of thyme on top of each ramekin and pour a little butter over each.
11. Chill to set.
12. To serve, bring the parfaits up to room temperature and eat with toasted brioche buns.

chicken livers, butter, garlic, shallot, thyme, spice powder, heavy cream, salt, bread

Taken from www.food.com/recipe/chicken-liver-parfaits-357479 (may not work)