Tamal Ray’s recipe for shredded potato pancake with chicken livers and yogurt dip | Food

After a recent trip to Paris, where a challenge for myself to try more offal led to exquisite and memorable meals, I decided to use more cuts from less-loved animals in my cooking. And I thought I’d start with something relatively simple: chicken livers. They are easy to cook, available very cheaply and incredibly tasty. If you dread chicken livers, use diced chicken thighs instead, although I encourage you to try these livers – they are really delicious.

Grated potato pancake with chicken livers and yogurt, cucumber and dill dip

Preparation 5 minutes
To cook 30 minutes
Serves 2

For the potato
50g of butterplus 30g extra for the livers
300g potatoes
peeled
Salt and black pepper

For the chicken livers
250g chicken livers
175g of red onion,
peeled and diced
Vegetable oil
1½ tbsp balsamic vinegar

For the yogurt dip
Juice of 1 lemon
150g plain yogurt
2 tablespoons finely chopped dill
75g of cucumber
finely chopped
1½ tbsp capers

Heat a 25cm non-stick frying pan or skillet over medium-low heat and add 25g of butter. Coarsely grate the potato, then stir half into the melted butter with a pinch of salt and pepper. Spread the potato so that it covers the entire base of the pan, then fry it for four to five minutes, until it turns brown underneath. Carefully flip the potato cake over and fry for another four to five minutes, until golden brown on the other side. Repeat with the remaining grated potato and 25g butter.

While the hash browns cook, prepare the dip by combining the lemon juice, yogurt and dill in a small bowl.

To prepare the chicken livers, cut and discard the crispy pieces, then cut into 2cm pieces. In a second skillet, sauté the onion in a little oil over medium heat for three minutes, then add the livers and increase the heat to medium-high. Fry for about four minutes, until the livers are dark brown on the outside but still have a slight hint of pink on the inside. Turn off the heat, then stir in the remaining 30 g of butter and the balsamic vinegar.

To serve, divide the livers over the hash browns, then the yogurt-dill dip, cucumber and capers.

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