Method

Melt 150 g of the butter in a saucepan until a milky layer rises to the surface. Using a ladle, discard the milky-coloured butter and set aside the remaining clarified butter.

In a large frying pan, add 3 Tbsp (45 ml) of butter and when hot and sizzling, add a third of the chicken livers.

Cook quickly until caramelised but still slightly pink in the centre. Remove and set aside while continuing this process until all the livers are cooked.

In the same frying pan, add the olive oil and sauté the onions, garlic and a sprig of thyme until softened and lightly golden.

Add the brandy and allow to cook out.

Discard the sprig of thyme and add the onion mixture, as well as the cooked chicken, livers to a blender and blitz until well combined.

Allow the mixture to rest in the blender for 5 minutes before blitzing again until smooth and velvety. Season with salt and black pepper.

Fill three to four ramekins three-quarters full with the parfait and top with 3–4 thyme sprigs per ramekin.

Pour over the clarified butter and allow to set in the fridge for at least 1 hour.

The parfait can keep for up to three weeks, provided the butter seal is not broken.

Serve with home-made melba toast.