Ingredients
Chicken Liver Parfait
- 1kg chicken liversinews and gall bladders removed
- 500 g whipping cream
- 4 tbs Salt
- 200 ml Madeira
- 200 ml ruby port
- 50 ml Cognac
- 2 garlic cloves
- 200 g unsalted butter
- 10 egg whites
Chocolate Jelly
- 600 g Water
- 500 g Sugar
- 500 g whipping cream
- 1 kg chocolate 70%
- 30 sheets gelatine
Chicken Liver Cake
- Chicken liver parfait
- Chocolate jelly
- 400 g brioche
- 200 g Butter
Pickled Onion
- 1 red onion
- 200 ml red wine
- 50 ml red wine vinegar
- 1 clove
- 1 bay leaf
- 5 Peppercorns
Pickled Vegetables
- 1 beetroot
- 1 cucumber
- 1 carrot
- 200 ml pickling liquid
Pickled Almonds
- 200 g almondspeeled
- 200 ml pickling liquid
- 3 g chili flakes
- 1 bay leaf
- 5 Peppercorns
Directions
How to Make the Chicken Liver Parfait:
- Mix all ingredients in an upright blender keeping only the egg white on the side.
- Pass everything through a fine strainer and combine with the egg white after.
- 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.
- Place in a deep tray and fill with hot water to the same level of the chicken mix.
- Poach in the oven at 150 degrees Celsius for 45 min to 1 hour until fully cooked.
- 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:
- Soak gelatin in cold water and bring all ingredients besides the chocolate to boil in a pot.
- Remove from heat and add gelatin sheets. Now pour over the chocolate and combine with a spatula by constantly stirring.
- Make sure to not add any air to the mix and cool down in the fridge.
How to Make the Chicken Liver Cake:
- Remove the crust of the brioche and crumb the bread.
- Soften the butter and combine both to from the base for the cake.
- 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.
- 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.
- Cool down in the fridge for another 2 to 3 hours.
- 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.
- 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:
- Combine red wine, vinegar, clove, bay leaf and peppercorns in a pot and bring to boil.
- 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.
- Place in a vacuum bag and add the red wine mix.
- Seal tightly and store in the fridge until needed. Needs to marinate at least 1 hour.
How to Make Pickled Vegetables:
- Cut all vegetables in thin slices with the meat slicer about 3 mm thick.
- Cut round with a small ring cutter and plate separated in vacuum bags.
- 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:
- Bring pickling liquid to boil and add chili flakes, bay leaf and peppercorn to it.
- Remove from heat and infuse for 1 hour.
- Add almonds to it and store in airtight container until needed.
Plating:
- Warm up chocolate jelly and draw a circle in the center of a round plate.
- Place 1 slice of the chicken liver cake on the left edge of the circle.
- Place the pickled vegetables around the right edge of the circle, pickled almond in the middle and pickled onions on top of the circle.
- Finish by dusting the right edge of the plate with beetroot powder.
