by jimmy | September 28, 2013 1:47 pm
I often make this spread and keep in the fridge to form part of a snack. I love it spread in the middle of celery pieces as well a cucumber slices. This is also how I serve it as part of an Antipasto.
This can be made several days ahead and should be stored covered in the fridge for up to 5 days.
Serves 6 – 8 as part of an Antipasto
3 tbsp chopped onion
2 cloves garlic, peeled & minced
2 tbsp coconut or olive oil
1/2 cup brandy
150g (6 oz) trimmed chicken livers
5 large egg yolks
1 cup whole grass fed milk or coconut milk
1/4 tbsp coconut flour
1/2 tsp grated nutmeg
1/4 tsp ground allspice
salt & fresh ground black pepper
Preheat oven to 170C (350F).
Heat the olive oil in a skillet, and cook the onions until lightly golden brown, then add the garlic and cook another minute or two.
Remove from the heat and add the brandy and then return to the heat and cook until the brandy has reduced by half.
Place the onion mixture in a food processor along with the chicken livers and egg yolks and blend until smooth.
Add the milk, flour, nutmeg, allspice, salt and pepper and blend until well mixed. Pour the mixture into
a ceramic oven proof bowl (crock) large enough to hold it all, and then place the crock in a larger oven-proof pan and filled halfway up the sides of the crock with water.
Bake until the spread has set when a knife inserted into the centre comes out clean, about 50 to 55 minutes.
Remove from the water bath, and cool to room temperature. This can be made several days ahead and should be stored covered in the fridge for up to 5 days.
Source URL: http://jimmyboswell.com/foodblog/antipasto-chicken-liver-spread/
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