A simple chicken dish by Siúcra and Catherine Fulvio

When it comes to serving canapés at your next party, surprise your guests with these delightful chicken liver parfait with pickled beetroot by Siúcra and Catherine Fulvio.

Perfect for an evening soirée, these creative and tasty nibbles are sure to impress even the pickiest of your guests!

Ingredients (serves 6-8 )

For the beetroot pickle

4 shallots, sliced

60g of Siucra Caster Sugar

½ a teaspoon of black peppercorns

½ a teaspoon of salt

2 bay leaves

1 teaspoon of fennel seeds

50ml of white wine vinegar

1 tablespoon of balsamic vinegar

4 tablespoons of water

2 beetroots, steamed, peeled and finely diced

For the red pepper pickle

2 red peppers, deseeded and sliced

1 red chilli, seeds removed and sliced

60g of Siucra Granulated Sugar

½ a teaspoon of cumin seeds

1 teaspoon of pink peppercorns

100ml of white wine vinegar

50ml of water

For the liver parfait

100g of butter

5 shallots, finely chopped

300g of chicken livers, trimmed

2 teaspoons of Siucra Rich Brown Sugar

½ a teaspoon of chopped thyme

3 tablespoons of port

Salt and freshly ground black pepper

2 tablespoons of melted butter

A few small sprigs of thyme

Method

To prepare the beetroot pickle

Place the shallots, sugar, peppercorns, salt, bay leaves, fennel seeds and white wine vinegar and balsamic vinegar into a saucepan together with the water.

Bring to the boil and reduce to a simmer. Cook for about five minutes before adding the diced beetroot.

Remove from the heat and spoon into a sterilised jar and seal.

To prepare the red pepper pickle

Place the red peppers, chilli, sugar, cumin seeds and pink peppercorns in a saucepan.

Pour over the white wine vinegar and water and bring to the boil then reduce the heat to a simmer and cook for about ten minutes.

Spoon into a sterilised jar and seal well.

For the parfait

In a large frying pan, melt the butter over a medium heat and add the shallots. Sauté for five minutes until softened but not brown.

Add the chicken livers, thyme, port and cook for four to five minutes until the livers are just cooked through. Remove from the heat.

Using a slotted spoon, transfer the cooked livers to a food processor and pour in a little liquid, blend until smooth.

Spoon the parfait into small pots or ramekins. Allow to cool and place into the fridge to set.

Once set, place a sprig or two of thyme on the top of each pot. Spoon over a little melted butter and return the parfait to the fridge.

When ready to serve

Take the parfait out 10 minutes before serving.

Spoon the pickles into pretty bowls and serve with flat bread or crisp biscuits.

Enjoy!

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