A jumble of shapes and colours masked by yellow

A jumble of shapes and colours masked by yellow

Green Pickled Peaches
Chris Chen

This recipe is the opposite of the orderliness found in the fingers of purple potato. The jumble of shapes and colours in the vegetables dressed with yellow spice paste creates a blend of textures and flavours, which in turn functions to complement the chicken liver parfait. The pickling method is derived from a traditional Malaysian vegetable dish called Achar — everyone has an opinion about its method and combination.

For the turmeric pickle


Quantity Ingredient
100ml rice vinegar
1 tablespoon ground turmeric
1 lebanese cucumber, seeds scraped out, cut into 1 cm chunks
1 carrot, cut into 1 cm pieces
150g cauliflower florets, trimmed to 1 cm
150g young green beans, cut into 1 cm lengths
20 dried red chillies, halved, deseeded, soaked in hot water
3 garlic cloves, chopped
3cm piece of ginger, peeled and chopped
2cm piece of galangal, peeled and chopped
2 lemongrass stems, minced, white part only
1cm piece of bla chan, toasted, (see glossary)
6 candlenuts, roasted
125ml peanut oil
2 teaspoons salt
60g sugar

For the chicken liver parfait

Quantity Ingredient
500g cleaned chicken livers
125ml milk
2 tablepoons extra virgin olive oil
2 french shallots, THINLY SLICED
300ml dry sherry
2 tablepoons salt
5 eggs
300g unsalted butter, just melted, not clear or separated
melted butter, to seal (optional)


  1. Make the turmeric pickle:

  2. This pickle requires at least 2 days to mature so make it in advance. Combine 3 tablespoons of vinegar and 2 teaspoons of the turmeric in a saucepan with 2 litres of water and bring to the boil. Blanch the vegetables in boiling salted water for about 30 seconds, then refresh in cold water. Drain and squeeze the vegetables as dry as possible in muslin or a linen tea towel. Drain the chillies and then pound or blend them with the garlic, ginger, galangal, lemongrass, blachan, candlenuts and remaining 2 teaspoons of turmeric to make a smooth paste.
  3. Heat the peanut oil in a frying pan over medium heat and fry the spice mixture until thoroughly cooked. The solids will darken and separate from the oil, which will take on a yellow colour. Take off the heat and cool. Mix in the remaining 2 tablespoons of vinegar, the salt and sugar and pour over the cooled vegetables. Mix thoroughly. Transfer to sterilised preserving jars and store in a cool dark spot.
  4. To make the chicken liver parfait:
  5. Soak the chicken livers overnight in milk to remove any bitterness. Drain well in a colander. Heat the oil in a sauté pan and fry the shallots for 3–5 minutes until starting to soften. Add the sherry and simmer until reduced by two-thirds then leave to cool slightly. Preheat the oven to 110°C. Line a 25 x 15 cm terrine with baking paper. Put the chicken livers, shallot reduction, the salt and some white pepper in a blender and purée until smooth. Gradually add the eggs and then the butter. Pass through a fine sieve directly into the prepared terrine. Put this in a large roasting tin and pour very hot, but not boiling, water into the tin to come halfway up the sides of the terrine. Cover the terrine with foil and bake for 1 hour or so. Test if the parfait is ready by tilting the terrine: the parfait mix should just bulge slightly at the edge of the terrine and gently wobble in the middle when shaken. (Don’t forget that it will continue cooking as it cools.) Remove the terrine from the tin, cool, then refrigerate for 4 hours until set. If desired, seal the surface of the parfait with melted butter. The parfait will keep in the fridge for up to 3 days.
  6. To assemble the dish:
  7. Cut generous slices of parfait and dress with the turmeric pickle, including some of the oil. Eat with crackers or bread.
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