If you are one of the many that feels off about offal, this recipe is a must try, even a converter!
I, myself had reservations about eating chicken liver since I never had before but my, have I changed my tune!
It is certainly worth at least one try because it is a fraction of the price of other meats at about £2.40 per kilo!
You certainly can’t get many proteins at a price like that and it’s good for you too!
These rolls are a labour of love and might take a couple of hours to make but once you have tasted them, you will find out how worth it all the work was!
The pastry is made with dry white wine and has a fantastic flavour, water can be used instead but it really wouldn’t be the same!
Adapted from the book “Cookery School”
Crispy Chicken Liver Rolls with Carrot & Yoghurt Slaw
Serves 2 as a main meal or 4 as a starter
For the chicken rolls
Oil for deep fat frying
2 tablespoons fresh coriander for garnish of the dish
For the pastry
250g plain flour plus extra for work surface
125ml dry white wine
Pinch of salt
1 egg, beaten
For the filling
250g chicken liver, trimmed, cores and outer film removed
50g plain flour
100ml dry white wine
1 shallot, peeled and finely chopped
30g unsalted butter
1 teaspoon ground coriander
1/2 teaspoon pure chilli powder
11/2 teaspoons ground cumin
Salt and Pepper
For the carrot & Yoghurt Slaw
2 carrots, peeled and chopped into small matchsticks
1 red chilli, deseeded and chopped into small matchsticks
100g plain natural yoghurt
Zest of one unwaxed lime
Juice of half a lime
1 teaspoon black onion seeds/nigella seeds
Pour oil into a deep fat fryer.
For the pastry, place the flour and a pinch of salt in a large bowl and gradually pour in the wine.
Mix until a dough is formed then knead until smooth.
Cover with cling film and set aside at room temperature.
Next, prepare the slaw combining the yoghurt, zest and juice of lime and black onion seeds.
Fold in the carrots and red chilli until covered evenly, then place covered in the fridge until serving.
For the filling, add the butter to a large frying pan over a medium heat and sweat the shallot (softening but not browning).
Add the flour to a plastic food bag and season it with salt and pepper.
Add in the chicken livers and toss to coat completely in flour.
Add the livers into the pan and cook each for 30 seconds on each side.
Add in the spices and wine and cook for a couple of minutes, until the wine has evaporated, leaving you with a thick sauce coating the liver.
Remove the liver from the pan to cool and once cool, chop into 1cm dice.
To finish, sprinkle flour over a work surface and your rolling pin and roll the dough out as thin as possible.
Make 8 squares, 12cm x 12cm.
Preheat the deep fat fryer to 180oc.
Remove the slaw from the fridge.
In each square, place the diced liver filling in a diagonal line across the middle from corner to corner.
Brush the beaten egg around the edges and fold the opposite corner over the line of filling.
Tuck the ends in and roll each to form a thin roll.
Place the rolls in the deep fat fryer until golden brown and blistered on the surface, about 3 minutes, drain.
Serve the chicken liver rolls cut in half, garnished with coriander with the slaw alongside!