Warm a 25cm nonstick pan or skillet over a low-medium heat and add 25g butter. Coarsely grate 300g peeled potato, then stir half of it into the melted butter along with a sprinkle of salt and pepper.
Spread the potato out so it covers the entire base of the pan, then fry for four to five minutes, until it turns chestnut brown underneath. Carefully flip the potato cake over and fry for another four to five minutes, until browned on the other side.
Put on a plate in a 70°C oven.
Repeat with the remaining grated potato and 25g butter.
While the potato cakes are cooking, mix 70g Greek yoghurt and 2 tbsp finely chopped dill in a small bowl. The original recipe asked for the juice of a lemon but I decided not to.
To prepare 250g chicken livers, cut away and discard any gristly bits, then cut into 2cm chunks and season with salt and pepper
In a second frying pan, fry 175g diced red onion in a little oil over a medium heat for three minutes, then reserve and keep warm in the oven
Add the livers to the warm pan and turn up the heat to medium-high. Fry for about four minutes, until the livers are dark brown on the outside but still have a faint trace of pink within. Turn off the heat, then stir in 30g butter and 1,5 tbsp balsamic cream.
To serve, scatter the livers over the potato cakes, followed by the yoghurt and dill dip, 75g finely diced cucumber and 1,5 tbsp capers
(Click here for Tamal Ray's original recipe)
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