Name: Chicken Livers on Rosemary Porridge Fritters
Yield: Serves 6 as a starter
Ingredients: 50 g (1 ⅔ oz) butter plus 100 g (3 ½ oz) extra for frying; 1 tablespoon soy sauce; 1 teaspoon salt; 180 ml (6 fl oz) boiling water; 3 tablespoons tamarind paste; 500 g (1 lb) chicken livers, cleaned of all sinew; ½ teaspoon finely chopped fresh rosemary leaves; ½ teaspoon ground star anise; 2 spring onions, finely sliced; 1 teaspoon freshly ground black pepper (don’t use finely ground pepper); 1 red onion, peeled and finely sliced; 120 g (4 oz) fine oatmeal; 250 ml (8 fl oz) milk; 1 egg; 1 small handful coriander leaves

Preparation info

Serves
6
as a starter

Difficulty
Medium

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Any poultry or finely sliced calves’ liver works well with this delicious recipe, just adjust your cooking times accordingly. (I prefer liver to be just beyond medium rare.) The little fritters are quite dense, so make them as thin as you can. The large amount of pepper gives them a real bite. Tamarind paste can be replaced with balsamic vinegar, lemon juice or pomegranate molasses.