Ingredients
Method
1.Preheat oven to slow, 160°C.
2.Melt butter in small frying pan; cook shallot and garlic, stirring, until shallot softens. Add allspice, thyme, pepper and brandy; bring to a boil. Reduce heat; simmer, uncovered, about 2 minutes or until liquid is reduced to about 1 tablespoon.
3.Blend or process shallot mixture with livers, cream, eggs and melted butter until mixture is smooth. Push parfait mixture through fine sieve into medium bowl; repeat process through same cleaned sieve.
4.Pour parfait mixture into greased 1.5-litre (6-cup) ovenproof terrine dish; place terrine in baking dish. Pour enough boiling water into baking dish to come halfway up sides of terrine; cover terrine with foil. Cook, covered, in slow oven about 40 minutes or until liver parfait is just set. Remove terrine from baking dish; cool parfait 10 minutes.
5.Meanwhile, to make red onion jam, melt butter in large frying pan; cook onion and sugar, stirring occasionally, over medium heat, about 20 minutes or until onion starts to caramelise. Add wine, port and vinegar; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until jam thickens.
6.Decorate parfait with bay leaves and thyme. Melt extra butter in small pan; cool 2 minutes then carefully pour butter fat over parfait, leaving milk solids in pan. Cover parfait in terrine; refrigerate 3 hours or overnight.
7.Turn parfait onto board. Using hot, wet knife, cut parfait into eight slices; serve with red onion jam.
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