Free-range chicken liver parfait.
- CategoryCondiments & spreads
- Phone021-616 139
- Website genevievescuisine.com
- Genevieve's Cuisine Chicken Liver Parfait | Winner 2012
Having worked as a chef and food writer for 20 years, Genevieve Knights has more than a few signature dishes up her sleeve. But the one she’s received more requests for than she can count is her chicken liver parfait. “I’d make it for friends and then people would always say, ‘Can you come to my party – and bring your parfait’,” she laughs.
Over the years, Genevieve tweaked her recipe – adding a little more butter here, a little less cream there – until she achieved what she deemed to be the perfect parfait.
The good news for us is that having fine-tuned her product, Genevieve set about sharing it with the rest of us. Genevieve’s Cuisine Chicken Liver Parfait has been available to buy at Auckland’s La Cigale market and the Hobsonville Point Farmers’ Market since February last year. Deliciously smooth and creamy with a wonderful depth of flavour, it’s made simply from free-range, corn-fed Rangitikei chicken livers, cream, butter, red wine, onion, salt and pepper. The ingredients are blended then baked in glass jars at a low temperature. And the parfait is sold in those same little glass jars, meaning all you need to do is take the lid off then present it as a sophisticated entree. Genevieve recommends serving it with nothing more than simple wheat and rice wafers, so that the parfait’s flavour is allowed to stand out. “Then let it shine with a glass of wine,” she suggests.