This recipe has been developed for Le Bon Magot to include their Kumquat Preserve.
Chicken liver is simple to cook and packed with vitamin B and iron. It's an acquired taste that not all of your friends will appreciate.
The chicken liver must be fresh, washed and cleaned properly of all the fat. Using a pair of kitchen scissors does the job very well. Leaving it slightly pink ensures it will be moist.
2 tbsp garlic butter or butter and fresh garlic
1 tsp mustard powder
1/2 tsp crushed powdered cloves or nutmeg
stir for minute and add
500 g/ 1.1 lb chicken liver
season with salt
2 tbsp cognac
1 tbsp kumquat
In a pan, melt the butter, garlic, mustard, and spices. Stir and add the chicken liver and salt. Saute` until the liver is half cooked. Add the cognac and shake the skillet. Toss in the kumquat preserves to coat the liver completely. Continue to cook it on a high flame for a few minutes, allowing the liquid to evaporate. Do not overcook. Remove it from the flame.
Place the liver on a cutting board and roughly chop .
In the same pan, stir in125 ml/ 4 oz of cold cream cheese to thicken the gravy to a soft butter consistency.
Lather this on toast. Place the pieces of chicken liver on it sprinkle with shallots. Drizzle more kumquat preserve.
Serve warm with a radish salad on the side.
Tips
Chicken liver cooks quickly and can become overly dry when overcooked.
Prepare the toasts before adding the spread and liver on it.
Serve immediately-do not reheat.
Photo Credit Niloufer Mavalvala
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