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.
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
extra virgin olive oi
freshly ground black pepper
parsley leaves
tiny cornichons
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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