Cooking

Chicken liver spread

9:45 AM

The air is getting dryer in Mumbai, and along with it the cravings for things that aren't necessarily salads. A little while longer and we will be in Mumbai Winter bliss and comfort food heaven.

To kick start the season (which I might as well call foodie season) I made a batch of chicken liver paté which we enjoyed liberally over here. This creamy spread is the stuff from my childhood, the companion of many dinner and picnic lunches. I grew up mostly with the convenient tubed version, but making your own is really not that hard.
The only difference between the one from my childhood and this one is the lack of a very specific black mushroom we call "cornucopia mushroom" but still tastes awesome (take my words for it).

I make it in big batches, because it doesn't really last that long (I could eat it all day) and it will keep fresh and nice in an airtight container in the fridge for a little over a week, and it freeze well enough. Feel free to half the recipe if you aren't a big liver spread glutton like me though.
Ingredients you will need:

400g of Chicken Liver
1 large red onion (chopped)
200ml of cream (whipped)
60ml of brandy
a sprig of fresh thyme
salt and pepper to taste
40g of butter

How to do it:

1) Chop your onion and wash the chicken liver under running water. In a thick bottomed pan, melt the butter on medium flame and stir fry the onion and liver, add the thyme and continue cooking until the liver is just about to be done. Add the brandy and turn the heat to high and cook for 2-3 minutes more. The alcohol in the brandy evaporates in the cooking process so do not worry about it.

2) Put the entire content of of the pan in a mixer/blender and blitz to a smooth paste and set aside

3) Whip your cream until it forms stiff peaks with an electric beater. Fold the cream in the liver paste and blend until you get a nice creamy texture, add the salt and pepper to taste and mix it in. Store in an airtight container in the fridge.

The spread is best enjoyed chilled and served on sour dough bread, toasted bread or crackers. You can also put it in a piping bag and pipe it on pieces of apple or pear, or on canapé crackers.

7 comments

  1. Anonymous2:36 PM

    This is definitely yummy winter food. Looks like thick Amul cheese spread.

    Tallking about winter food have you tasted the ultimate winter food "Makki ki Roti & Sarso ke Saag". Thick salty rotis with sour mustard saag with tinge of ghee. Tastes heavenly. What is most amazing the rotis tastes better even if it stale. Makki atta is available but I don't know whether Sarso saag is available in Mumbai.

    https://www.youtube.com/watch?v=4WYSLoxVoLg

    https://www.youtube.com/watch?v=7mr6A3Gk2RQ


    Apple

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    Replies
    1. I remember you mentioning it last year ;-)
      Sarso saag isn't available in Mumbai that I know of, this is a typically North Indian thing. The only leafy greens you find around here are methi, palak and amaranth.

      Delete
    2. Anonymous11:26 AM

      Well it tastes great with palak also. In fact in the video there are using a combination of palak and sarso. Both have a tangy bitter taste, sarso is in fact, more bitter but tastes fantastic with makki ki roti.

      Give it a try, it tastes absolutely divine. One can always tone down the butter and ghee what is more important both saag and makki flour is very nutritious.

      Apple

      Delete
    3. The issue with palak is I have a life long hate of it, since childhood it is the only edible thing that has the power to make me gag and throw up just smelling it. No matter the dish, I end up not being able to swallow it. Any other leafy green goes down fine but palak is my absolute nemesis, even in its milder salad form. Yesterday my maid made some for DH and I stayed as far from the kitchen as possible. I held my breath spooning it in the Tiffin this morning.

      Delete
    4. Anonymous2:25 PM

      Pity, you could have the muscles of Popeyes LOL. I have the same feeling with tinda, parval, cooked tomatoes and cream formed on milk. I just don't like them.

      Forget palak and sarso, makki ki roti tastes amazing in itself especially as supper with tea even in its stale form the only problem is kneading the dough because the atta is more thicker than wheat flour. You can add methi and ajawain for taste.

      apple

      Delete
    5. Looks like you don't need the spinach to get Popeye Muscles if you are going to be kneading makki ki roti :-)

      Delete
  2. Anonymous2:39 PM

    I don't know, perhaps I have made a similar comment earlier too. My mistake perhaps.

    Apple

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