Chicken Liver Parfait with Walnut Loaf & Cherry Chutney

Parfait:

Mix shallot, garlic, thyme and crushed peppercorns in a pan with a little oilive oil. After a few minutes, add dessert wine and Madeira until flavours are nicely mixed. Reduce heat, cool and mix in liver, eggs and both salts. 

Mix butter and cream in a seperate bowl then after well mixed - add to the main mixture once at room temperature. Blend.

Cook in the oven in a shallow tray in a bain marie at 120C for 12 minutes.

Cool slightly and blend into a smooth paste.

Walnut Loaf:

Mix water, yeast and flour until yeast dissolves and leave for 10-15 minutes. Mix honey, walnut oil and salt into the main mixture in a food processor - on low spood. 

Sieve both flours into the mixing bowl and with a paddle attachment, mix on medium speed for 10 minutes.

Remove the dough from the mixing bowl and knead. Leave to rise (covered) for 90 minutes.
Knead again and mix in walnuts. Split into two loaves.

Knead again and shape. Leave to rise again (covered) for 45-60 minutes.

Bake at 175C for 35-45 minutes. Add a cup of water to the over base as you put the bread in - this will help to give the bread a good crust! 

Once baked, leave to rest on a baking rack for 30 minutes before use.

Serve with Morello Cherry chutney from Barkers.