liver and kumquat

 

Liver and orange on toast

Nothing is worse than a wet, mushy slice of bread that should be toasted! The importance of crisp toast spread with excellent churned salted butter (with or without garlic) sets the tone for this delicacy. It could be cream cheese too.  Cooked (but not overcooked) chicken liver topped with paper-thin shallots that have been pickled in rice wine vinegar and drizzled with kumquat preserves or orange marmalade, all preserved in superb cognac, is a foodie's dream come true.

Radish adds crunch; if not, a few hand-chopped walnuts would suffice. At the end of the day, it will undoubtedly be a feast to remember.

 

In a pan saute 2 tbsp butter

1 tsp finely chopped fresh garlic

add 

1 tsp mustard powder

1/2 tsp crushed powdered cloves or nutmeg if you prefer

stir for minute and add

500 gm chicken liver 

season with salt

add

2 tbsp cognac

1 tbsp kumquat or mandarin, zest and fresh fruit as desired

On a high flame continue to cook the liver  for another minute or two allowing the liquid to evaporate. Do not over cook. Remove from the flame.

Place the liver on a cutting board and roughly chop .

In the same pan stir in 4 ozs cold cream cheese to thicken the gravy to a soft butter consistency.

Lather this on a toast. Place the pieces of chicken liver on it, Sprinkle with thinly sliced shallots. Drizzle more kumquat preserve or orange marmalade.

Serve warm with a radish salad on the side.

Tips:

Use nutmeg or cloves.

Adding the juices from the pan is an option to spreading more butter or creamcheese to the toast.

A recipe for orange marmalade. 

Photo courtesy: Niloufer Mavalvala

My published cookbooks are available for sale through myself via email, in independent book stores across the world and on Amazon India.

The Route to Parsi Cooking: From Pars to India and Beyond is a two-time award winning book. It has been self published in June 2024. Email at theroutetoparsicooking@gmail.com

The World of Parsi Cooking: Food Across Borders is a 4-time award winning book. It has been self published in July 2019 and has gone into its second print in 2022. 

The Vegetarian Parsi, inspired by tradition is a two-time award winning cookbook. It was published by Spenta Multimedia India and is available on Amazon India and through email order at thevegetarianparsi@gmail.com.

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Citrus Marmalade

Marmalade 

There are plenty of methods for making jams. Marmalades, from the jam family, are different because they are made up of the whole fruit and are generally only used for citrus fruits. Originating from the Portuguese word marmelada, it is currently associated with a typical British breakfast.

Here is my family recipe passed down to me by my aunt Jeroo who made it with a grapefruit and several varieties of oranges, like clementine, mandarin, and navel oranges, which gives it a wonderful bold flavour.

Most Parsis have learned to enjoy it, which they picked up from their colonial British friends. I often add a peg of whisky to it while it waits to cool. This has made it a firm favourite with my father-in-law, Sam.

Bitter Marmalade

Makes 4 kg/ 8.8 lb

3 kg/ 6.6 lb mixed citrus fruits-oranges, mandarins, clementine, grapefruit, sweet lemon

1 1/2 kg/ 3.3 lb sugar
1/4 tsp salt
1 lemon, freshly squeezed
1/4 cup whisky, vodka, or gin, optional

Wash the fruit and boil the whole fruit for 40 minutes. 

Remove the fruit and discard the water. Slice each fruit horizontally and remove the seeds. In a food processor, either pulse the cooked fruit or push it through your slicer blade. 
Keeping the cut's desired thickness or thinness 

In a deep thick pot, pour the sugar, then top it with the warm cut fruit. Add the salt and lemon juice and mix it well. On a low flame, mix the jam until all the sugar crystals have dissolved. Keep brushing the sides with cold water to remove the sugar crystals. Bring it all to a rolling boil, keep it uncovered and cook for 20 to 30 minutes. The mixture will be sticky. If you like a tight jam, boil it further. 
Add the whisky, gin, or vodka if desired.

Bring it to a boil for 5 minutes and remove it from the fire. Place it in a sterilised jar. Keep it in a cool place. 

Tips

This marmalade recipe is for slightly bitter flavours. To make a medium marmalade, add 2 kg of sugar. For a sweet marmalade, add 3 kg of sugar. The addition of more sugar will take longer to melt and longer to cook to the required thickness.

Fruit with thin skins makes the best marmalade.

 My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala