Tamal Ray's recipe for shredded potato pancake with chicken livers and yogurt dip
After a recent trip to Paris, where a challenge for myself to try more offal led to exquisite and memorable meals, I decided to use more cuts less loved animals in my kitchen. And I was thinking of starting with something relatively simple: chicken livers. They are easy to cook, available very cheaply and incredibly tasty. If you are put off by chicken livers, use diced chicken thighs instead, although I encourage you to try these livers - they are really delicious.
Shredded potato pancake with chicken livers and a yogurt, cucumber and dill dip< p class="dcr-3jlghf">Prepare 5 minsCook 30 minsFor 2 peopleFor the potato50 g of butter, plus 30g more for the livers300g peeled potatoesSalt and black pepper
For the chicken livers250g chicken livers175g peeled red onion and dicedVegetable oil1½ tbsp balsamic vinegar
For the yogurt dipJuice of 1 lemon150g plain yogurt2 tbsp finely chopped dill75g cucumber, finely diced1½ tbsp capers
Heat a 25cm non-stick frying pan or skillet over low-medium heat and add 25g butter. Coarsely grate the potato, then stir half into the melted butter with a pinch of salt and pepper. Spread the potato so that it covers the entire base of the pan, then fry it for four to five minutes, until it turns brown underneath. Carefully flip the potato cake over and fry for another four to five minutes, until golden brown on the other side. Repeat with the remaining grated potato and 25g butter.
While the hash browns cook, prepare the dip by mixing the lemon juice, yoghurt and dill in a small bowl.
To prepare the chicken livers, cut and discard the crispy pieces, then cut into 2cm pieces. In a second skillet, sauté the onion in a little oil over medium heat for three minutes, then add the livers and increase the heat to medium-high. Fry for about four minutes, until the livers are dark brown on the outside but still have a slight hint of pink on the inside. Turn off the heat, then stir in the remaining 30g of butter and balsamic vinegar.
To serve, scatter the livers over the hash browns, then the yogurt dip and dill, cucumber and capers.
After a recent trip to Paris, where a challenge for myself to try more offal led to exquisite and memorable meals, I decided to use more cuts less loved animals in my kitchen. And I was thinking of starting with something relatively simple: chicken livers. They are easy to cook, available very cheaply and incredibly tasty. If you are put off by chicken livers, use diced chicken thighs instead, although I encourage you to try these livers - they are really delicious.
Shredded potato pancake with chicken livers and a yogurt, cucumber and dill dip< p class="dcr-3jlghf">Prepare 5 minsCook 30 minsFor 2 peopleFor the potato50 g of butter, plus 30g more for the livers300g peeled potatoesSalt and black pepper
For the chicken livers250g chicken livers175g peeled red onion and dicedVegetable oil1½ tbsp balsamic vinegar
For the yogurt dipJuice of 1 lemon150g plain yogurt2 tbsp finely chopped dill75g cucumber, finely diced1½ tbsp capers
Heat a 25cm non-stick frying pan or skillet over low-medium heat and add 25g butter. Coarsely grate the potato, then stir half into the melted butter with a pinch of salt and pepper. Spread the potato so that it covers the entire base of the pan, then fry it for four to five minutes, until it turns brown underneath. Carefully flip the potato cake over and fry for another four to five minutes, until golden brown on the other side. Repeat with the remaining grated potato and 25g butter.
While the hash browns cook, prepare the dip by mixing the lemon juice, yoghurt and dill in a small bowl.
To prepare the chicken livers, cut and discard the crispy pieces, then cut into 2cm pieces. In a second skillet, sauté the onion in a little oil over medium heat for three minutes, then add the livers and increase the heat to medium-high. Fry for about four minutes, until the livers are dark brown on the outside but still have a slight hint of pink on the inside. Turn off the heat, then stir in the remaining 30g of butter and balsamic vinegar.
To serve, scatter the livers over the hash browns, then the yogurt dip and dill, cucumber and capers.
What's Your Reaction?
