Grand'ma Chicken Liver Cake

Updated: Apr 15

AS some of you will know I'm always on the hunt for nutrient dense meals / snacks and this is one that you can use in that space. This one comes with some French inspiration!


Liver is a traditional food that is packed with Vitamin A (among other things, so can be useful in supporting immune and nervous system functioning.


Be sure to source excellent quality chicken liver where you can as it really does make a difference.




Ingredients

  • 250g chicken liver

  • Thick béchamel sauce (ingredients below)

  • 3 eggs

  • 2 cloves garlic

  • A bunch of curly parsley

  • 500ml tomato coulis

  • Butter for the mould

  • Salt

  • Pepper For the Bechamel 50g

  • butter 60g flour

  • Milk

  • Nutmeg (optional)



Method

Thick Bechamel:

1. Melt 50g of butter over low heat.

2. Off the heat, add 60g of flour all at once. Mix until a homogeneous paste is obtained. Add milk. Optional: add a little nutmeg.

3. Cook over low heat for at least 10 minutes until the sauce takes on a fairly thick consistency.


Chicken Liver Cake:

1. Preheat the oven to 180oC. Peel and crush the garlic cloves. Wash and dry the parsley.

2. Break the eggs, separating the whites from the yolks.

3. Place the chicken livers, parsley, pressed garlic, egg yolks, salt and pepper in a blender and process until smooth.

4. Mix the preparation with the béchamel.

5. Beat the egg whites until stiff and gently incorporate them into the mixture.

6. Butter the ramekins. Pour the preparation into the ramekins and bake for about 25-30 minutes.

7. Serve with a homemade tomato coulis.



Tip:

Gluten-Free / Dairy-Free Version Replace butter with a vegetable fat (coconut oil, olive oil) and wheat flour with a mix of buckwheat and arrowroot.

You can also add 1 tbsp of cashew or almond paste to thicken the consistency. The texture of the cake will be less firm so you will need to keep them in the ramekin when you serve

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