Chicken liver parfait with pickled beetroot | MummyPages.uk

Ingredients

• For the beetroot pickle
• 4 shallots, sliced
• 60g Siucra Caster Sugar
• ½ tsp black peppercorns
• ½ tsp salt
• 2 bay leaves
• 1 tsp fennel seeds
• 50ml white wine vinegar
• 1 tbsp balsamic vinegar
• 4 tbsp 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 Siucra Granulated Sugar
• ½ tsp cumin seeds
• 1 tsp pink peppercorns
• 100ml white wine vinegar
• 50ml water
• For the liver parfait
• 100g butter
• 5 shallots, finely chopped
• 300g chicken livers, trimmed
• 2 tsp Siucra Rich Brown Sugar
• ½ tsp chopped thyme
• 3 tbsp port
• Salt and freshly ground black pepper
• 2 tbsp melted butter
• A few small sprigs of thyme