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Chicken
Liver Spread
Ingredients:
1 pound chicken
liver
3 slices bacon finely chopped
3 tablespoons butter
1 tablespoon vegetable oil
1 bouillon cube
1/2 cup water
1 medium onion chopped
1/2 teaspoon dried parsley leaves
1/2 teaspoon dried thyme leaves
1 teaspoon mustard
Salt and pepper to taste
Preparation:
- In a small
skillet put 1 tablespoon oil and fry
the chopped bacon and onion until golden; set aside.
- Heat the butter
in
a large skillet and brown the liver on both sides.
- Dissolve
bouillon cube
in 1/2 cup water. Add 3 tablespoons water with bouillon into the liver,
reduce heat and cook for 4 to 5
minutes.
- Add bacon and
onion to the liver,
season with salt and pepper and add herbs.
- Stir everything
together, add rest of the bouillon
and cook only 1 minute. Remove from heat and blend in
food processor or blender until smooth.
- Pour
into serving bowl or mold and refrigerate overnight.
- Unmold
and garnish with lettuce and cooked eggs and serve with bread or crackers.
NOTE: Excellent for
sandwiches or canapés.
Related Links:
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Did You Know?
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Why
do onions make you cry?
As onions are sliced, cells are broken open. Onion cells have two
sections, one with enzymes called allinases, the other with sulfides.
When the enzymes mix with the sulfides (amino acid sulfoxides),
sulfenic acids are formed. Sulfenic acid is unstable and decomposes
into a volatile gas called syn-ropanethial-S-oxide. The gas then
dissapates through the air and eventually reaches one's eye, where it
will react with the water to form a mild sulfuric acid. The sulfuric
acid irritates the nerve endings in the eyes, making them sting.
The release of gas can thus best be prevented by cutting the onions
under running tap water or completely under water. This is not very
practical of course. For more tips and information, please check links
in External links section.
Different species of onions will release different amounts of sulfenic
acids, thus some will cause more tear formation than others.
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