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Chicken Liver Parfait with Pickled Beetroot and Toasted Sourdough

Rich chicken liver parfait topped with beetroot jelly, served with quick-pickled minted beetroot and toasted sourdough bread.

AppetiserDinner PartyPâtéChicken LiverMake-Ahead
Estimated Nutrition
Calories
713.6
kcal / serving
2854.2 kcal total
Carbs
28g
per serving
112.1 g total
Fat
58.1g
per serving
232.5 g total
Protein
19.6g
per serving
78.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Sugar
CondimentsSauces
50
ml
Red Wine Vinegar
Dairy
2
piece
Egg
free-range
250
g
Butter
unsalted
GrainsCereals
4
slice
Sourdough Bread
to serve
Liquids
15
ml
Madeira
15
ml
Port
15
ml
Brandy
Meat
250
g
Chicken Liver
trimmed weight
NutsSeeds
1
sprig
Thyme
1
clove
Garlic
crushed
1
g
Salt
to taste
1
g
Black Pepper
freshly ground, to taste
1
bunch
Mint
leaves picked and thinly sliced
Other
1
piece
Gelatine Leaf
Vegetables
1
piece
Shallot
chopped
1
piece
Beetroot
finely sliced

Method

1
2
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