Chicken livers pressed with dukkah

Chicken livers pressed with dukkah

By
From
Arabesque
Serves
10-12
Photographer
William Meppem

Ghee or clarified butter is used rather than normal butter in this recipe. Butter contains milk solids and water, which can seep out and spoil the texture of the terrine. Ghee also has a nice nutty, buttery flavour that marries well with the dukkah and richness of the livers.

Ingredients

Quantity Ingredient
300g ghee or clarified butter
1.25kg chicken livers, cleaned of sinews
salt and pepper
100g Dukkah
1 tablespoon pink peppercorns in brine
1/2 tablespoon fresh thyme leaves
2 large leeks, trimmed to the size of the terrine mould, steamed until soft

Method

  1. Line a terrine mould completely with four layers of clingfilm – a 30 cm Le Creuset cast-iron terrine mould is ideal. In a large, heavy-based pan heat 2 tablespoons of ghee until it is almost smoking. Add a third of the chicken livers, sealing both sides to a good colour, and seasoning with salt and pepper. The livers should be cooked medium, for no more than 2 minutes. Remove them immediately onto a wire rack and repeat the process with the remaining two-thirds of the livers, using 2 tablespoons of ghee each time.
  2. Pack half the livers into the bottom of the terrine mould, sprinkle with a tablespoon of the dukkah, half the peppercorns and half the quantity of thyme leaves. Then pour 2 tablespoons of fresh melted ghee over the top. Season with salt and pepper and place the 2 leeks down the centre of the terrine, one on top of the other, flattening and pressing slightly into the livers. Cover with remaining chicken livers and sprinkle with more dukkah, peppercorns and fresh thyme. Pour over the remaining ghee (100 ml) and fold over the clingfilm to seal.
  3. Cut out a piece of polystyrene, or a few thick pieces of cardboard just smaller than the mould, and place them so they fit inside the terrine, directly on top of the livers. Press with 4 kg weight and refrigerate for at least 6 hours.
  4. After 6 hours remove the weight. When you are ready to serve, unwrap the terrine and cut it into 2 cm slices. Make a tangy dressing using 150 ml extra-virgin olive oil, 50 ml champagne vinegar, a touch of honey and a splash of pomegranate molasses. Brush the slice of terrine with the vinaigrette and serve with some lightly dressed salad leaves and slices of toasted buttery brioche.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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