Chicken Livers on Rosemary Porridge Fritters

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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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.


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


Place oatmeal, milk, 50 g (1 ⅔ oz) of the butter and salt in a saucepan and slowly bring to the boil, stirring occasionally. Remove from heat and cool slightly. Mix in pepper, egg, spring onions and rosemary. Leave 20 minutes then mix again. With wet hands, divide mixture into six balls and press flat. Heat a knob of butter in a heavy frying pan. Fry until it stops sizzling then add fritters. Cook on both sides until golden. Place on a warm plate and keep in a warm oven.

Add remaining butter to pan over a high heat. When it begins to turn nut-brown, add livers and onion and fry until golden, about 30 seconds. Turn over quickly, add tamarind, star anise and water and bring to the boil. Simmer until cooking liquid is reduced to a thin syrup, add soy sauce and coriander and turn off heat.

To serve, place a fritter on each plate, spoon the livers on top and then the sauce.