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
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.