Chicken Liver Parfait With Chocolate Gel & Pickles

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How to Make the Chicken Liver Parfait:

1. Mix all ingredients in an upright blender keeping only the egg white on the side.
2. Pass everything through a fine strainer and combine with the egg white after.
3. Lay out a baking dish with cling film and fill 3 cm high with your mix. Cover the dish with 2 layers of cling film and 2 layers of tin foil.
4. Place in a deep tray and fill with hot water to the same level of the chicken mix.
5. Poach in the oven at 150 degrees Celsius for 45 min to 1 hour until fully cooked.
6. Remove the dish from the tray and take off tin foil and cling film. Cool down at room temperature.

How to Prepare the Chocolate Jelly:

1. Soak gelatin in cold water and bring all ingredients besides the chocolate to boil in a pot.
2. Remove from heat and add gelatin sheets. Now pour over the chocolate and combine with a spatula by constantly stirring.
3. Make sure to not add any air to the mix and cool down in the fridge. 

How to Make the Chicken Liver Cake:

1. Remove the crust of the brioche and crumb the bread.
2. Soften the butter and combine both to from the base for the cake.
3. Carefully press on the chicken liver parfait in the baking dish. Set for 6 hours in the fridge to allow the butter to get solid again.
4. Remove from the dish and place on a rack with a tray underneath. Either reheat your chocolate jelly or if still liquid equally pour over the chicken liver parfait.
5. Cool down in the fridge for another 2 to 3 hours.
6. Take off the rack and store on a tray or plate. Make sure to put a sheet of baking paper on top of the cake as you will get water drops it otherwise.
7. Cover with another tray upside down. Make sure you keep the remaining chocolate jelly as you will need it to plate up later. 

How to Make Pickled Onions:

1. Combine red wine, vinegar, clove, bay leaf and peppercorns in a pot and bring to boil.
2. Meanwhile thinly slice the red onion with the meat slicer. The onion shouldn’t be cut in half, just peeled and sliced in 1mm thick slices.
3. Place in a vacuum bag and add the red wine mix.
4. Seal tightly and store in the fridge until needed. Needs to marinate at least 1 hour. 

How to Make Pickled Vegetables:

1. Cut all vegetables in thin slices with the meat slicer about 3 mm thick.
2. Cut round with a small ring cutter and plate separated in vacuum bags.
3. Add pickling liquid to the bags and tightly seal all of them. Pickle for 10 minutes then remove and store in airtight containers until needed. 

How to Make Pickled Almonds:

1. Bring pickling liquid to boil and add chili flakes, bay leaf and peppercorn to it.
2. Remove from heat and infuse for 1 hour.
3. Add almonds to it and store in airtight container until needed. 

Plating:

1. Warm up chocolate jelly and draw a circle in the center of a round plate.
2. Place 1 slice of the chicken liver cake on the left edge of the circle.
3. Place the pickled vegetables around the right edge of the circle, pickled almond in the middle and pickled onions on top of the circle.
4. Finish by dusting the right edge of the plate with beetroot powder.