Mamushka by Hercules Olia
Author:Hercules, Olia
Language: eng
Format: epub
Publisher: Octopus
Published: 2015-06-03T16:00:00+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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