Chicken Liver Croquettes

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Chicken livers		200g
Salt		2 tsp
Unsalted butter		30g
Shallots (or half onion)		2
Celery		1
Carrot (small)		1
Garlic		1 clove
Dried thyme		1/4 tsp
Dried sage		1/4 tsp
Brandy or whisky		3 tbsp
Milk		2 tbsp
Salt		1 tsp
Pepper		a little
Flour		2 tbsp
Egg		1
Breadcrumbs		100g
Cranberry jelly		if you like

Method

Prep

30min

Cook

25min

Prepare the liver:it's fresher if it's redder.

Remove the excess parts (circled).

Soak in salted water (2 tsp salt in 1 litre cold water) for 30 minutes.

Slice the shallots, celery, carrot and garlic and pat dry the liver.

Put the butter in a frying pan and fry the vegetables on medium heat for 5 minutes.

Add the liver and cook for 1-2 minutes. When the colour changes, add the herbs and cook for a further 5 minutes.

Add the brandy and fry for 5 minutes to reduce.

Add milk to Step 7 and blend to a smooth paste in a blender.

Season the paste with salt then keep in the fridge to set firmer.

Divide into 4 and make croquettes. Dredge with flour, dip in beaten egg and coat with breadcrumbs.

Deep fry in 180C oil until nice and golden. Drain well.

Transfer to a serving dish and serve with cranberry jelly. Garnish with cress or radish and serve.

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