Ingredients :
- 8 oz (250 gr) Liver, Calves is best but chicken is fine.
- 2 Hard Boiled eggs (simmer for 12 minutes then put into cold water until needed)
- 10 grinds black pepper
- 1 medium onion (peeled)
- ½ tsp salt
- Rendered chickens fat, or chicken flavoured vegetable fat to bind’
Method :
- Koshering (see above note): Kosher the liver (this will give it better taste) depending on what liver you use (Calves is best) if thick cut open into thinner slices
- Wash thoroughly in cold water, then sprinkle both sides with salt
- Put slices on a wire grid with a broiler pan underneath. Broil gently until the liver changes colour and the surface looks dry. Turn over and do the second side the same way. This completes the Koshering.
- Put the liver into a saucepan together with half the onion. Cover with cold water and slowly bring to the boil, then simmer gently for 10 minutes. Drain thoroughly and discard the onion.
- Put the liver and onion into the bowl of a food processor and process until finely chopped (about 4 seconds) Add one shelled and halved egg and the white of the other. Add the remaining seasonings and the fat. Process for another 2-3 seconds. Scrape down the sides of the bowl and add more fat if it looks too dry.
- Turn into a shallow dish and smooth the surface flat. Refrigerate covered with fold. Just before serving push the remaining egg yolk through a metal sieve over the surface of the liver.
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