How To Make Chicken Liver Parfait cut

I want to show you how to make a chicken liver pâté and then literally only five ingredients. Chicken livers, double cream, one egg, one garlic clove and some five spice. That's it. Right, I'm using 300 mils of the chicken livers so that goes in and I'm using one egg that goes in and I'm using a clove of garlic that goes in and I'm using a good teaspoon of five spice. Now I'm now going to turn this on. Now make sure it is pureed before you go for the next step. Right, I'm now going to put some salt The next step, this is how easy it is, I love showing people how to do this really, is pulse it. We're going to pop it in. So what we've talked about is equal quantities of chicken livers, equal quantities of cream. The next stage is to put the mixture through a fine sieve. Squish all the bits through with a spoon. Then you must prepare the tin for it to go into. So a nice tin. I've got a little bit of oil in here. You take some cling wrap, kitchen or cling film, whatever you like to say and you go like this and then you do a third one. It's quite important you do three. You now cut it off like that and you spread it so it's flat. You're now going to take your tin, take it off nice and thick and you're going to put it into your tin. Make sure it's in there so it can get right down. There we go, done. Cut the bits of extra cling film off to make it neat. You pour it in. So what I'm going to do now is pop this on here. Now I'm going to put this in a bain marie. Okay, now I always start with cold water because it heats up gently. What I'm going to do here, you're going to think this is a bit odd. You can put newspaper at the bottom. I'm just going to put some a little bit of green. Now the reason why I don't want the terrine to be a tin on tin, I want it to be a lot gentler. So I'm going to push this in here like this, the paper. I'm now going to put this on top in the water and I'm going to pop it into the oven. I'll start it at 180 for 15 minutes. Turn it down to 150 and put it in for basically another 15 minutes at 150. So in we go. After cooking let it cool down first before putting it in the fridge. Oh that looks wonderful, that looks wonderful. Leave it in the fridge for at least six hours if not overnight. Now empty the parfait onto a new bit of cling film and re-wrap it. I'm going to take this off. You take it like this, wrap it. Then you take it again, you take it again, take it again and again and that's it. Right, the most important thing here is you cut through your cling wrap. Now every time you cut you must always, always clean your knife. All right, so you go like that. If you don't you'll get marks all over your cut. So we're going to take this, cut, let go, off. That's it. Now the next thing is do not take the cling wrap off yet because what I'm going to do is I'm going to bring this board here and I'm going to take one. We're now going to take the outside off. Right, now that is your delicious chicken liver parfait. Isn't that lovely?