Colin Fassnidges chicken parfait jaffle
Ingredients
- 8 x 2cm-thick slices white bread
- 120g store-bought chicken liver parfait, cut into 4 even slices
- 12 thin slices prosciutto
- 4 sage leaves
- 1/4 cup (60ml) extra virgin olive oil
- 60g unsalted butter, plus extra 50g softened
- 4 onions, thinly sliced
- 1/4 bunch thyme, leaves picked
- 1/4 cup (60ml) sherry vinegar
- 1/4 firmly packed cup (60g) brown sugar
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