Chicken Liver Parfait



  • 375g x Chicken Livers


  • 1 x Stick Celery –Sliced
  • 2 x lg Mushrooms –Sliced
  • Apple Cider Vinegar
  • Salt & Pepper
  • ½ tsp x Garlic Salt
  • Chopped Parsley
  • Snipped Chives


  • 50g x Shallot –Diced
  • 50g x Satsuma
  • 1 tbsp x Olive Oil


  • Sauté the shallots, celery & mushrooms in olive oil until softened over a medium heat.
  • Turn up the heat then add the chicken livers & satsuma segments.
  • Colour the livers for 90 seconds on either side then deglaze with a good glug of apple cider vinegar. This will bubble ferociously and deglaze the pan.
  • Add the contents of the pan to the blender along with the chopped parsley & garlic salt.
  • Blitz to a fine paste and taste for seasoning, adjust as required with salt & pepper.
  • Divide the mix into three ramekins and refrigerate.
  • To serve garnish with some chopped chives and some vegetable crudites.
Ian Weight Loss

Lost 5st 4lbs
in 12 weeks

Best thing since a slice of cake.! After seeing a picture of myself at Christmas 2015, l decided to do something so l took the plunge and phoned Alevere.  Hard bit done, the diet is simple, follow it as advised, and watch the pounds fall off, and they literally did.  The hardest thing is walking through the doors, but remember everyone there is in your shoes. I feel 21 again.

Ian Kitchingman