Chicken Liver and Potatoes
This isn’t originally my recipe, but I had it in a restaurant once and after a few attempts to recreate it at home, it’s become a favorite. It’s an excellent appetizer and is particularly impressive at festive events or served as part of a cold buffet.
Spicy Carrot Jam:
800 g baby carrots
1 jar (900 g) Kinneret Farm silan
300 g sugar
Zest of 2 lemons
3 cinnamon sticks
2-4 frozen hot chili pepper cubes
3 tbsp coriander seeds
5 black peppercorns
5 allspice berries
4 bay leaves
Preparation:
Combine all ingredients in a thick-bottomed pot and cook on low heat for 1-1 1/2 hours.
Liver Pate:
50 g butter/butter substitute
3 onions, diced
500 g fresh chicken livers
1 tbsp brandy
2 garlic cloves, peeled
2 bay leaves
1 sprig thyme
1/4 tsp nutmeg, freshly ground
1/4 tsp salt
1 tsp ground black pepper
Preparation:
- Steam the onions with the butter until golden, then add the remaining ingredients.
- Cook on low heat for 15-25 minutes. Turn off the heat and remove the bay leaves and herbs.
- Grind in a food processor until partially smooth. Make changes according to taste.
- Line a loaf pan with plastic wrap and spread 100 g of almonds, pistachios or nuts along the bottom of the pan. Pour the mixture over it and cover it with plastic wrap. Refrigerate until it becomes firm.
- To serve, flip the pate out of the loaf pan onto a serving plate. Leave it whole, or slice it into servings and pour the carrot jam around it.
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