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Minitortillas with liver mousse and quick pickled shallots

Minitortillas with liver mousse and quick pickled shallots

Can liver become etwas fancy? Does it have to be duck’s liver, or even, foie gras? No. You don’t need to spend that much money to have a tasty little nibble. You can, because foie gras tastes absolutely delicious and it’s addictive, really. But you don’t need to. In fact, a little bit of pork’s liver goes a long way. For all these minitortillas you see in the picture (and some more that didn’t make it on the screen) I had a little bit over 100g of liver. And yes, liver is good even if you don’t like it. What do I mean by that? I don’t know about you, but if it’s in slab-of-meat-form I seem not to like it, but as soon as it’s processed in some way, actually, ANY way, I seem to like it.

Ingredients:

  • pork’s liver
  • butter
  • cream (very little)
  • cognac
  • thyme
  • salt&pepper
  • garlic
  • shallots
  • vinegar
  • sugar
  • water
  • salt
  • mustard seeds
  • bayleaf
  • star anis
  • cloves

Method:

  1. cut and prepare the minitortillas and put them aside;
  2. slice the shallots and put them in a pot, along with some vinegar, water, salt and sugar, the mustard seeds, the pepper corns, the bayleaf, the star anis and the cloves and cook until the shallot is tender;
  3. add a little bit of butter in a hot pan, add the roughly chopped liver, a clove of garlic and a sprig of thyme;
  4. when the meat is almost ready season it, and add a splash of cognac, let reduce and add the cream;
  5. as soon as you’ve added the cream take it from the heat and blizz it;
  6. serve a small quenelle of the mousse on top of the minitortilla and add some of the shallots on the side.

 

Minitortillas with liver mousse and quick pickled shallots
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