Photo by David Loftus
This recipe is extracted from my new book, Rachel Khoo’s Kitchen Notebook, you can order your copy here.
These Beetroot Oatcakes are loosely inspired by the phenomenal “meat fruit” at Heston Blumenthal’s London restaurant, Dinner. The most perfectly glossy mandarin arrives at the table, which you cut open to reveal a silky chicken liver and foie gras parfait.
Beetroot oatcakes with chicken liver parfait
For the chicken liver parfait
50g salted butter 1 shallot, peeled and thinly sliced 2 cloves of garlic, peeled and crushed 2 sprigs of thyme 125g chicken livers, trimmed 1 tbsp brandy ½ tsp sea salt ¼ tsp finely ground pepper
For the jelly topping
1 gelatin leaf 75ml orange juice (juice of 1 orange) 1 tbsp sugar 1 small orange or clementine
For the oatcakes
50g raw beetroot (approx ½ a beetroot) 30g oats 70g plain flour ½ tsp baking powder ½ tsp sea salt ½ tbsp sugar 50g butter, melted and cooled
5cm cookie cutter 4 x 250ml clip top jar or ramekin
For the parfait
Melt a small knob of the salted butter in a large pan and add the shallot, garlic and thyme. Cook on a low heat for five minutes, or until the shallot has softened but hasn’t browned.
Turn up the heat and add the livers and brandy, then cook for about two minutes on each side, or until the livers have browned but are still slightly pink in the middle.
Leave to cool for five minutes.
Remove the thyme, then whizz the livers in a food processor or blender with the remaining butter and the salt and pepper.
Divide the parfait mixture between the small jars or ramekins and smooth the tops with a spoon.
Leave in the fridge while you make the jelly.
For the jelly
Soak the gelatin leaf in cold water for five to ten minutes. Pour the orange juice into a pan with the sugar. Heat until the sugar has dissolved. Squeeze the gelatin leaf and pour away the water. Strain the orange juice through a sieve directly on to the gelatin leaf. Stir to dissolve.
Peel the small orange or clementine with a paring knife, removing all the pith, and slice into thin rounds. Top the chicken liver parfait with an orange round, then pour the jelly mixture on top.
Leave to set for at least two hours but preferably overnight.
For the oatcakes
To make the oatcakes, preheat the oven to 360F/180C/Gas 4.
Peel and finely grate the beetroot, then place in a bowl.
Add the oats, plain flour, baking powder, salt and sugar, mix well, then add the cooled melted butter and bring together to form a ball.
Roll out with a rolling pin between two sheets of baking paper to about 4-5mm thick. Cut into rounds using a 5cm cookie cutter and put on a lined baking tray.
Roll the leftover dough out again and cut out some more rounds, so that you have 16 oatcakes in total. Bake for 25-30 minutes, then leave to cool on a rack.
The parfait can be made one to two days before serving.
100% of proceeds donated to women’s aid