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Pickled eschalots and currants with parsley and cornichons

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Salad of pickled eschalots and currants teams well with chicken liver parfait.
Salad of pickled eschalots and currants teams well with chicken liver parfait.Marcel Aucar

These pickled shallots are an ideal foil for the richness of the parfait, but are just as good with charcuterie or tangy hard cheeses. I also like them with grilled sardines or in a corned beef sandwich.

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Ingredients

  • 300 ml white vinegar

  • 5 cloves

  • 1 fresh bay leaf

  • 2 tablespoons sugar

  • 1 tablespoon salt flakes

  • 80 g currants

  • 6-8 large eschalots (shallots), peeled and left whole

  • 100 ml sherry vinegar

To serve

  • extra virgin olive oi

  • freshly ground black pepper

  • parsley leaves

  • tiny cornichons

  •  

Method

  1. 1. In a medium saucepan, bring the white vinegar, cloves, bay, sugar and salt to a simmer, then add the currants and the eschalots. Bring back to the simmer and cook for another minute, take off the heat.

    2. Add the sherry vinegar and stir. Allow to steep for three hours. Once pickled, separate the layers of the eschalots. These will keep under vinegar for a month or two.

    3. To serve, drain off some eschalots, toss with parsley, cornichons, pepper and a dash of oil. Serve with parfait and toast.

     

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