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I chose to start with liver, a protein that has an old-fashioned connotation for many. With a few minor changes, liver can be elevated and transformed into a dish that contemporary restaurants find worthy of adding to their menus.
oil, such as Gefen Canola Oil, for frying
2 yellow onions, sliced
1 and 1/2 pounds (680 grams) chicken liver, coarsely chopped
1/2 cup cold margarine, cut into a few pieces
1 cup chicken stock, such as Manischewitz Chicken Broth, plus more if necessary
1 tablespoon silan, such as Heaven & Earth Date Syrup
salt, to taste
1 12-ounce (340-gram) jar fig jam
1/4 cup Tuscanini Red Wine Vinegar (less if you don’t like it too acidic)
1 cup whole peeled, unsalted pistachios, ground to a crumble
pickled onions
figs, sliced into quarters
blueberries
microgreens (optional)
chili oil (optional)
Heat the oil in a frying pan on a medium-low flame. Add the onions and sauté until golden and soft but not browned.
Blend liver, onions, and chicken stock in a blender. As the ingredients purée, add the margarine to emulsify. When fully mixed, add salt to taste. If needed, add more chicken stock until you’ve reached your preferred consistency.
Transfer the mousse to a container and refrigerate.
Place the jam and red wine vinegar in a small pot. Boil until the jam thickens a bit.
Let cool, then transfer to a squeeze bottle.
Put the liver mousse in a piping bag and squeeze onto the plate. Add pistachio crumble and droplets of fig sauce to the plate.
Garnish with a few blueberries, quartered figs, and pickled onions. Add microgreens and chili oil, if using.
Shown here are a few plating suggestions.
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