After a latest journey to Paris, the place a problem to myself to strive extra offal led to some beautiful and memorable meals, I resolved to make use of extra of the less-loved bits of animals in my cooking. And I believed I’d begin with one thing comparatively easy: rooster livers. They're simple to cook dinner, very cheaply out there and extremely flavourful. For those who’re squeamish about rooster livers, use diced rooster thigh as a substitute, although I’d encourage you to strive these livers – they are surely scrumptious.
Grated potato pancake with rooster livers and a yoghurt, cucumber and dill dip
Prep 5 min
Cook dinner 30 min
Serves 2
For the potato
50g butter, plus 30g additional for the livers
300g potatoes, peeled
Salt and black pepper
For the rooster livers
250g rooster livers
175g crimson onion, peeled and diced
Vegetable oil
1½ tbsp balsamic vinegar
For the yoghurt dip
The juice of 1 lemon
150g pure yoghurt
2 tbsp finely chopped dill
75g cucumber, finely diced
1½ tbsp capers
Heat a 25cm nonstick pan or skillet over a low-medium warmth and add 25g butter. Coarsely grate the potato, then stir half of it into the melted butter together with a sprinkle of salt and pepper. Unfold the potato out so it covers your complete base of the pan, then fry for 4 to 5 minutes, till it turns chestnut brown beneath. Fastidiously flip the potato cake over and fry for an additional 4 to 5 minutes, till browned on the opposite facet. Repeat with the remaining grated potato and 25g butter.
Whereas the potato truffles are cooking, make the dip by mixing the lemon juice, yoghurt and dill in a small bowl.
To organize the rooster livers, lower away and discard any gristly bits, then lower into 2cm chunks. In a second frying pan, fry the onion in a little bit oil over a medium warmth for 3 minutes, then add the livers and switch up the warmth to medium-high. Fry for about 4 minutes, till the livers are darkish brown on the skin however nonetheless have a faint hint of pink inside. Flip off the warmth, then stir within the remaining 30g butter and balsamic vinegar.
To serve, scatter the livers over the potato truffles, adopted by the yoghurt and dill dip, cucumber and capers.
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