As my friend in this post said, this is seriously no lily-livered tale, and well, read if you like offal, like me. I LOVE THEM, by the way. From the udders of the cows cooked to charred perfection at Nizam, to the beautiful brains crumb-fried, and eating chicken from head to toe (yes, I am a fan of both chicken brain and feet) and the numerous other parts of meat that generally is frowned upon by most members of my community, I love them all, and my love adds to itself every day.
That said, let me continue to my journey. On my way back home the other day, I spied a few goodies at a local outlet of a famous hatchery near my house, and I entered and asked the good man behind the counter to give me a whole chicken, liver, gizzard, wings and neck. The wings ended up in a glorious barbecue sauce after being beautifully baked, the neck bones became the perfect base for a hot Pho, and the cooked bones were given to my favorite dog, mixed with cooked rice, to nourish her now that she’s a lactating mother, the gizzard went into a spicy fry and the liver became Pâté.
Generally, I don’t fuss much with liver. I cook them with some garlic and butter and sprinkle with some lemon juice when done. But today I felt like eating something different, so I made this. It is a very easy recipe, and feeds two very hungry munchkin, namely me and the Sister.
Here’s what you do:
Wash 200 gms of chicken liver, check for any discolored bit, if you find any, just cut off the portion and discard because that’s just going to be trouble for you in the long run, because often enough, it makes the entire thing go bitter.
Heat a pat of butter in your frying pan. Add 3 cloves of peeled, smashed garlic, and one small red onion, chopped to a fine dice. Add a pinch of salt so that the onion does not turn brown.
Add liver after the onions turn slightly translucent. Mix and fry, make sure the heat is kept down to a simmer. Cook till the livers are just cooked enough, about six to seven minutes, and the juices they come with are all evaporated. Season with salt and pepper to taste.
Remove from pan and spread it on a flat chopping board, with two hard-boiled eggs (which you’ve been cooking right alongside the liver).
Now, this is VERY important. You MUST EAT one hard-boiled egg. Halved, sprinkled with salt and pepper. Otherwise, you might lose concentration while doing the rest of the work.
Take a large knife and mince everything on the chopping board, the liver, the egg, and the onions, and sort of pound and grind them till they get a minced meat look.
Here’s another look.
Return to the pan with a big pat of butter, mix around for a minute or so, just till the butter has melted and mingled with everything.
Remove immediately to a big bowl and let come to room temperature. If you can, because if you’re like me, then a few spoonful of that would be down your throat by that time.
Cool, serve over toast, bread, crackers, whatever comes to your mind. I served mine on fresh bread, with olive slices, capers and a drizzle of Sriracha hot sauce.
The Sister swooned once she had a bite. We named this Sex on Toast, simply because it was so good that it virtually set me on fire (or maybe that was the Sriracha!!).