Thanks Paul, I think alternative platforms are a must for all creators as we just don;t know if YT will recommend and censor everyone. merry Christmas to you mate and your family
Well, Dear Uncle Matt, I've been doing a TY marathon on how to - for chicken pâté and liked yours. Loved the directness and simplicity of your style. SUBSCRIBED 💋
Thank you so much for that, I do the same thing btw before deciding on filming a recipe. Always good to see lots of different options, hope yours goes well x
Wow Matt i love this recipe and so good for Xmas as well, I’ve not posted for a while as I’ve been busy but watch this space, have a great Xmas/New Year and hope 2022 is better 😃🎅👍
Hi Richard I had to re-record my voice over so many times as I had to credit you with the recipe, which I really like, my regular recipe doesn't have cream in it so wanted to try this one. Like you I've really cut back on my output as for one YT I really don't think is interested in recommended smaller channels which is such a shame. But I'll keep at it and also post on rumble and odysee as hopefully they can see what made YT so popular in the first place? I'm guessing your back to work in a kitchen somewhere and working crazy hours (I don't miss that) So a very merry Christmas to you and your family and lets hope we can have a more free 2022????
Actually Matt I’m mainly working from home with the occasional trip to London which is very rare for a chef, there is new legislation coming in April that states every dish has to be calorie counted so I am building a data base of recipes for a contract caterer based in London which is my background, I do help out at Worcester Warriors on match days which keeps my hand in, you can take the chef out of the kitchen but you can’t take the kitchen out of the chef, it’s in my blood. Stay in touch Matt you have a great channel, thanks for the credit by the way I was really chuffed when you used my recipe, I’m making it for Xmas as everybody loves it in my household 😃👍👨🍳
Chef Matt!!!! This Chicken Liver Parfait looks absolutely delightful and as usual your plating up at the end is sheer perfection and now my mouth is watering I could eat a truckload of this!!!! Awesome cooking as always and I'd like to wish you and your family a wonderful Christmas and (cross fingers) a fantastic 2022!!!
We make this parfait every Christmas and it is delicious. Having experienced campylobacter poisoning from undercooked restaurant chicken livers I really wouldn’t recommend tasting them raw!
This is so decadent it’s almost sinful. 😆. I make a quick and easy version just for me, and I use the livers poached in chicken stock with chopped up onions. After they cool at bit I drain them and then pulse them just a few times in my blender with a small amount of grated raw onion( sweet variety) salt and pepper . Then I add a teaspoon of brandy or even white wine and a tablespoon of mayonnaise as to simulate a “ fake “ pate. When I make your recipe it will be for guests over the holidays❗️❗️. Great video, I truly enjoyed it.
Thank you so much Terrie, your quick recipe sound great and that's effectively a pate which I also love. I would maybe scale down the recipe though I do have a lot of this stuff in my fridge, but Mum and Dad are coming for lunch tomorrow, hope they like it?
this parfait looks delicious Matt! I just had some pate last night. this is perfect to make for the holidays especially with some cheese and crackers! hope you have a wonderful Christmas!
😍🙋🏼 well Matt how are you?💓 It's good to see you and I want to wish you a very Merry Christmas🌲 and a very wonderful New Year for you and your family🌲💓
@@unclemattscookerylessons I🇺🇸 tell you this past summer and early fall was very hard for me I went into the hospital 4 times and then two times I had to go into rehab to get stronger so I can go home. So yes I welcome a very happy New Year🙏🙋🏼🤓😊😍🙋🏼🙋🏼🇺🇸🙏
Oh wow that looks delicious! I’m definitely saving this one to make soon. Perhaps a smaller batch though as it’s just me. Although the dog might fight me for it 😂😂 Merry Christmas Uncle Matt. Hope you and yours have a lovely break. Take care.
thank you Monique and yes do try a scaled down recipe as I still have a few in my fridge but Mum and Dad are coming over tomorrow so we're having chicken liver parfait for starter. Merry Christmas to you x
@@unclemattscookerylessons yes I’ll probably pull it all back in line with 2 eggs. I can always make it again if I want more. Have a wonderful time with your parents! How lovely!
It is to bad people turn their noses up at things like this. Ah well, keeps the ingredients cheap for the rest of us. I lived in the southern US and chicken livers prepared in various ways was common on menus. One of my favorites was deep fried chicken liver.
That's a LOT of butter in the mix. More importantly, I find the butter cap interesting but to avoid not just rancidity but simple absorption of fridge odors (and protect from minor accidents), those glasses/ramekins should be covered with a bit of plastic film. It only takes a few seconds. I expect I'll give this one a shot.
Looks great, can't wait to try it. Can you tell me please, why do some recipes contain eggs and others do not. What does the addition of eggs bring to the parfait? Thanks
Hi Kate, I've never made this dish without eggs. Off the top of my head maybe the other recipes are for pate, which is made for cooking off the livers with onions + bacon etc and blending with melted butter. The main difference between parfait and pate is texture, and you can have a slightly pink centre in the parfait if like me you like that.
Don't use your finest sieve. I used my double screen conical and very little got through even after blending for a while. Just a standard sieve is fine enough.
I guess passing through a sieve is optional as if you don't the parfait will still be lovely, but not as smooth as if you do pass it. The problem with a standard sieve is that they are not very strong as they are usually used for sifting flour, I broke mine when I made butter, I still have it but it doesn't have a handle.
Lovely homemade food can't beat it! Understand your moving your other channel to rumble smart move. Merry Christmas Matt and a Brighter new year!
Thanks Paul, I think alternative platforms are a must for all creators as we just don;t know if YT will recommend and censor everyone.
merry Christmas to you mate and your family
A fitting finale thank you. Seasons Greetings from Melbourne Au
Merry Christmas to you Timbear
Well, Dear Uncle Matt,
I've been doing a TY marathon on how to -
for chicken pâté and liked yours.
Loved the directness and simplicity of your style.
SUBSCRIBED 💋
Thank you so much for that, I do the same thing btw before deciding on filming a recipe. Always good to see lots of different options, hope yours goes well x
Very beautiful and makes a lot of hunger 😋😋😋😋😋
Thanks for the video, very enjoyable!
Well worth waiting for…. Merry Christmas and a good new year 2022!!
Oh Aye! this is the good stuff! Thanks Matt.
Wow Matt i love this recipe and so good for Xmas as well, I’ve not posted for a while as I’ve been busy but watch this space, have a great Xmas/New Year and hope 2022 is better 😃🎅👍
Hi Richard I had to re-record my voice over so many times as I had to credit you with the recipe, which I really like, my regular recipe doesn't have cream in it so wanted to try this one.
Like you I've really cut back on my output as for one YT I really don't think is interested in recommended smaller channels which is such a shame.
But I'll keep at it and also post on rumble and odysee as hopefully they can see what made YT so popular in the first place?
I'm guessing your back to work in a kitchen somewhere and working crazy hours (I don't miss that)
So a very merry Christmas to you and your family and lets hope we can have a more free 2022????
Actually Matt I’m mainly working from home with the occasional trip to London which is very rare for a chef, there is new legislation coming in April that states every dish has to be calorie counted so I am building a data base of recipes for a contract caterer based in London which is my background, I do help out at Worcester Warriors on match days which keeps my hand in, you can take the chef out of the kitchen but you can’t take the kitchen out of the chef, it’s in my blood. Stay in touch Matt you have a great channel, thanks for the credit by the way I was really chuffed when you used my recipe, I’m making it for Xmas as everybody loves it in my household 😃👍👨🍳
The fridge sent me
Chef Matt!!!! This Chicken Liver Parfait looks absolutely delightful and as usual your plating up at the end is sheer perfection and now my mouth is watering I could eat a truckload of this!!!! Awesome cooking as always and I'd like to wish you and your family a wonderful Christmas and (cross fingers) a fantastic 2022!!!
Thank you Patrick I've been wanting to make this for. a while now.
Wishing you and your family a merry Christmas and hopefully a more free 2022.
We make this parfait every Christmas and it is delicious.
Having experienced campylobacter poisoning from undercooked restaurant chicken livers I really wouldn’t recommend tasting them raw!
I taste mine raw as well, it’s the easiest way to make sure you have added enough seasoning
@@RichardsKitchen It’s like playing Russian Roulette!
This is so decadent it’s almost sinful. 😆. I make a quick and easy version just for me, and I use the livers poached in chicken stock with chopped up onions. After they cool at bit I drain them and then pulse them just a few times in my blender with a small amount of grated raw onion( sweet variety) salt and pepper . Then I add a teaspoon of brandy or even white wine and a tablespoon of mayonnaise as to simulate a “ fake “ pate. When I make your recipe it will be for guests over the holidays❗️❗️. Great video, I truly enjoyed it.
Thank you so much Terrie, your quick recipe sound great and that's effectively a pate which I also love. I would maybe scale down the recipe though I do have a lot of this stuff in my fridge, but Mum and Dad are coming for lunch tomorrow, hope they like it?
That final plate with the pate
looks just amazing. Nice job there and thank you for sharing!
Thanks 👍
I've never had Liver Pate or Parfait but I am willing to give this a try.
I think it's a great dish for people that don't like liver, it is mild and very rich
Can't wait to make this Matt. Cheers 😀
thank you Cathy, hope it's delicious x
this parfait looks delicious Matt! I just had some pate last night. this is perfect to make for the holidays especially with some cheese and crackers! hope you have a wonderful Christmas!
Merry Christmas Chef! Look really good will have to try it!
Yummy yummy. It looks so good for health. Thank you for sharing
Yummy Uncle Matt..😋👍🏻
😍🙋🏼 well Matt how are you?💓 It's good to see you and I want to wish you a very Merry Christmas🌲 and a very wonderful New Year for you and your family🌲💓
Hi Lorraine, thank you so much and hopefully you can have a very merry Christmas and a much better 2022 xxx
@@unclemattscookerylessons I🇺🇸 tell you this past summer and early fall was very hard for me I went into the hospital 4 times and then two times I had to go into rehab to get stronger so I can go home. So yes I welcome a very happy New Year🙏🙋🏼🤓😊😍🙋🏼🙋🏼🇺🇸🙏
🎄🎅MERRY CHRISTMAS MATT🎅🎄 wishing you and your family a wonderful festive season🥂🍾🎉🎅🎄
A very merry Christmas to you and your family Heather, maybe a better 2022??? ⛄🌲😊
Yum. That looks much more nicer 😁 Really good one, great video work and a delicious looking result. Happy Christmas, Uncle Matt!
Here cuz sony said ur good. Ill stick around
Thank you so much, Sonny is a lovely guy
Oh wow that looks delicious! I’m definitely saving this one to make soon. Perhaps a smaller batch though as it’s just me. Although the dog might fight me for it 😂😂
Merry Christmas Uncle Matt. Hope you and yours have a lovely break. Take care.
thank you Monique and yes do try a scaled down recipe as I still have a few in my fridge but Mum and Dad are coming over tomorrow so we're having chicken liver parfait for starter.
Merry Christmas to you x
@@unclemattscookerylessons yes I’ll probably pull it all back in line with 2 eggs. I can always make it again if I want more.
Have a wonderful time with your parents! How lovely!
That dude can made your bread pudding and recommended your channel
thank you for coming across I really appreciate it, and what a nice guy Sonny is
It is to bad people turn their noses up at things like this. Ah well, keeps the ingredients cheap for the rest of us. I lived in the southern US and chicken livers prepared in various ways was common on menus. One of my favorites was deep fried chicken liver.
So I subscribed
That's a LOT of butter in the mix. More importantly, I find the butter cap interesting but to avoid not just rancidity but simple absorption of fridge odors (and protect from minor accidents), those glasses/ramekins should be covered with a bit of plastic film. It only takes a few seconds.
I expect I'll give this one a shot.
Looks great, can't wait to try it. Can you tell me please, why do some recipes contain eggs and others do not. What does the addition of eggs bring to the parfait? Thanks
Hi Kate, I've never made this dish without eggs. Off the top of my head maybe the other recipes are for pate, which is made for cooking off the livers with onions + bacon etc and blending with melted butter.
The main difference between parfait and pate is texture, and you can have a slightly pink centre in the parfait if like me you like that.
Don't use your finest sieve. I used my double screen conical and very little got through even after blending for a while. Just a standard sieve is fine enough.
I guess passing through a sieve is optional as if you don't the parfait will still be lovely, but not as smooth as if you do pass it. The problem with a standard sieve is that they are not very strong as they are usually used for sifting flour, I broke mine when I made butter, I still have it but it doesn't have a handle.
I see your eyebrow has dropped mate.. merry xmas Cheers 🥂🥂
Cook them slowly for 30-45 minutes. What temperature? 150 c?
I cook mine on a very low 110c 230f until just cooked. This way they dont souffle and the texture is silky smooth.
Local ad; Old lady looking for live-in chef. Couple preferred. Location middle Georgia. No banjo players within miles of here.
Hi Teresa we'll take you up on that offer. Have a very merry Christmas with your family, lots of love from the West Country
@@unclemattscookerylessons Love to you and yours. Merry Christmas to you all. May God bless us with a 'happy' new year.