Chicken Liver Parfait With Chocolate Gel & Pickles

Chicken Liver Parfait With Chocolate Gel & Pickles

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Ingredients

Chicken Liver Parfait
1kg chicken liver sinews 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 almonds peeled
200 ml pickling liquid
3 g chili flakes
1 bay leaf
5 Peppercorns
  • Medium

Ingredients

  • Chicken Liver Parfait

  • Chocolate Jelly

  • Chicken Liver Cake

  • Pickled Onion

  • Pickled Vegetables

  • Pickled Almonds

Directions

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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. 

 

Jiju Rajappen

Jiju Rajappen is the Executive Chef for Sheraton Samoa Aggie Grey’s Hotel & Bungalows.

Chef Jiju Rajappen was born in India and has moved to Australia for his culinary education, where he currently resides.

He has worked as executive chef or chef de partie at some of the best hotel chains in the world such as the Hyatt Group, Intercontinental or Crowne Plaza.

He has previously cooked for U.S. Presidents Barrack Obama and George Bush, Her Majesty Queen Elizabeth II of England, and musicians such as Elton John and Michael Jackson.

In an interview for the Samoa Observer Chef Jiju said: “I was born into cooking. I used to help my mother a lot in cooking. My brother is also a chef, so that drives me to become who I am. And I also love eating food.”

You can find Chef Jiju on Facebook under the nickname Chef on the Move

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