Perfect Parfait

So much for new year's resolutions!  I have no excuse except a major case of writer's block!

So I'll kick off with the mini chicken liver parfait I made this morning.  Having spent a lot of money on a super- duper- locally- grown -at- a -little- farm chicken, I am determined to make the most of every bit of it.  I am posting the recipe, bearing in mind that I didn't weigh anything - I just go by eye and feeling, who knows?

1 chicken liver, quartered and trimmed of any sinewy bits.
A knob of butter
a tiny clove a garlic, crushed
a bit of shallot, chopped finely
a few sprigs of thyme, or a teaspoonful of dry
a tsp of brandy
a tsp port
40g butter
a couple of tablespoons of soft cheese
salt and pepper
30g gram of clarified butter, melted.
A flexible spatula will be useful to scrape every bit of it off the bowls, sieve etc...! You'll need a frying pan, a food processor or blender, a sieve, a bowl and a ramekin.

Gently fry the liver with the garlic, shallot and thyme, until cooked but still pink.  Add the brandy and let it bubble. Take away from the heat. Season and add the port.  Place in small food processor bowl or blender, and blend until smooth.  With the motor running, add the cubes of butter one at a time, then the cheese.  When all blended to a paste, pass through a sieve.  Check the seasoning.  Spoon into a ramekin and smooth the top.  Pour the melted butter over the top, decorate with a sprig of thyme and chill.