Mamushka: Recipes from Ukraine & beyond by Olia Hercules

Author:Olia Hercules [Hercules, Olia]
Language: eng
Format: azw3
Publisher: Octopus
Published: 2015-06-04T04:00:00+00:00

Chicken liver, buckwheat & crispy shallots

I used to hate onions when I was little. And then I had some kasha (boiled buckwheat), chicken livers and onions, sweet and caramelized, and that was it – I was in love.

Serves 2 as a starter

100g (3½oz) shallots, thinly sliced

50g (2oz) plain flour

6 tablespoons sunflower oil

200g (7oz) chicken livers

Buckwheat

2 tablespoons olive oil

2 shallots, finely diced

2 garlic cloves, finely chopped

50g (2oz) celery, finely diced

1 carrot, peeled and finely diced

2 sprigs of thyme, finely chopped

100g (3½oz) buckwheat, toasted

200ml (7fl oz) vegetable or chicken stock

sea salt flakes and freshly ground black pepper

Rhubarb & Radish Pickle, to serve

1 Dust the shallot slices in the flour. Heat 4 tablespoons of the sunflower oil in a frying pan and shallow-fry the shallots over a medium-low heat, stirring often, for 2 minutes or until they are crispy and light golden. Remove with a slotted spoon and drain on kitchen paper.

2 Meanwhile, for the buckwheat, heat the olive oil in the pan, add the diced shallots, garlic, celery, carrot and thyme and sweat them over a medium-low heat for about 10 minutes or until soft and aromatic.

3 Add the buckwheat and stock, season with salt and pepper and cook over a low heat for 20 minutes or until the buckwheat absorbs all the stock.

4 Heat the remaining sunflower oil in a frying pan, add the chicken livers and sauté for 5–8 minutes or until they are well caramelized and cooked through. Serve with the crispy shallots, buckwheat and Rhubarb & Radish Pickle.

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