Place all ingredients in food processor, mix until a ball forms. (if you use cooked liver or chicken, reduce amount of water).
Roll dow on lightly floured surface to about 1/2\" thick.
Cut out the shapes your prefer, or using a cookie cutter.
Place 1\" apart onto ungreased cookie sheets.
Cook 40 minutes in preheated oven at 350F and let cookies cool in closed oven.
Put liver in a pot with enough water to cover it.
Add onion, bouillon cubes, salt, pepper, and garlic.
Bring to a boil and cook over medium or medium low heat until liver is falling apart and most of the liquid is cooked out.
Drain and put into a food processor.
Add eggs and mayonnaise.
Blend until smooth.
You can add more salt, pepper, or mayonnaise to suit your taste.
Clean the liver and chop into chunks of
Fry onions and liver in chicken fat.
Grind or process with eggs.
Season to taste.
Lightly coat the chicken breast with olive oil, coat
Heat chicken fat or vegetable oil in
Wash and trim chicken livers; cut each in half.
a bowl. Many Vietnamese Chicken recipes usually require a short time
il to fully cover a chicken liver. Approximately 1 1/2 inch
Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked. Add in Garlic. Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter. Let butter melt down a bit. Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios. Add to loaf pan, cover and refrigerate until firm. Serve on top of toasted Crostini.
hey are incorporated with the liver.
Add the onions and
In a bowl add the liver, olive oil, mint leaves and ginger.
Allow to marinate in a refrigerator for about 20 to 30 mins.
Remove from the refrigerator and add salt as per taste (Avoid adding salt while marinating as it dries the liver).
Heat a skillet and add the marinated liver along with the marinade and cook on medium heat till the liver turns light pink from a dark maroonish hue.
garnish with fresh mint leaves and serve with multi-grain bread or a stand alone appetizer.
wrap a piece of liver, along with a slice of water chestnut in a slice of bacon.
Secure with tooth pick.
Do this until ingredients are used up.
Put under broiler and broil until bacon is browned but still pliable or until desired doneness of bacon.
The liver cooks very quickly, so basically it's the bacon that you are waiting for, to be sure it is cooked.
The yield depends on how many livers and chestnuts you have.
50\u00b0F
Puree the liver I use a food processor
y cutting lobes apart. Coat liver in combined flour, salt and
salt and pepper.
Shake chicken livers, a few at a
Clean the chicken livers carefully, cutting away any
inse, drain, and dry the chicken livers on paper towels. (Season
Heat oil and butter in a large frying pan over low heat. Saute onion and sage for 5 mins, until onion is soft. Increase heat to high. Add chicken livers, anchovies and capers. Cook for 3-4 mins, until chicken livers start to brown. Add white wine and brandy. Simmer for 5 mins, until liquid evaporates. Add stock and simmer for 4 mins. Let cool slightly.
Transfer to a food processor and process briefly.
Spread chicken liver mousse over toasts. Arrange on a serving platter and garnish with parsley and extra capers. Serve.
Put chicken in a pot big enough