From Robert Carrier, the late British cook who might have been the first innovative cook from those isles. When newly married, in the 70’s, he was my guiding light — famous, approachable chefs as we know them today were thin on the ground then.
Ingredients: [‘chicken liver’, ‘onion’, ‘chicken fat’, ‘hard-boiled eggs’, ‘celery’, ‘green pepper’, ‘sea salt’, ‘fresh ground black pepper’]
Quantity of Ingredients: [“3/4 lb chicken liver (375 g)”,”1/2 onion, finely chopped “,” chicken fat (Schmaltz)”,”2 hard-boiled eggs”,”1 stalk celery, finely chopped “,”1/4 green pepper, small, finely chopped “,” sea salt”,” fresh ground black pepper”]
Number of Servings: 4
Steps: [‘Fry chicken livers in some of the chicken fat until firm but still pink inside, and remove to a bowl.’, ‘Sauté the chopped onion in chicken fat (add more if necessary) until transparent.’, ‘Chop hard-boiled eggs coarsely.’, ‘Whizz livers, onion and egg in a processor until mashed.’, ‘Scrape out with spatula, and combine in a bowl with the chopped celery and green pepper.’, ‘Add additional chicken fat to make a smooth mixture.’, ‘Add salt and pepper to taste. Preferably use good sea salt flakes.’, ‘Put into a small, pretty bowl and top with finely chopped parsley if you like.’, ‘Serve as an appetizer with rounds of baguette or crispbreads.’]