liver-cakes.md (1735B)
1 # Liver Cakes 2 3 Savory baked liver “muffins” blended with apple, onion, and herbs—rich from duck fat and eggs, easy to portion. They go well with a bright salad (pomegranate, mint, and fennel is a natural match); add dressing if you have a recipe you like. 4 5 ## Ingredients (serves 4, about 12 liver muffins) 6 7 - 15 oz chicken liver 8 - 4 eggs 9 - ½ cup duck fat (about 3 oz) 10 - 4 tbsp olive oil 11 - 1 medium apple (about 6 oz) 12 - 2 small onions (about 4 oz) 13 - 1 tsp salt 14 - ¼ tsp ground black pepper 15 - 1 tsp dried thyme 16 17 ## Instructions 18 19 1. Preheat the oven to 325°F (about 163°C). Put all ingredients into a strong blender and pulse until you have a smooth, fairly liquid paste. 20 2. Pour the mixture into a silicone 12-muffin pan and bake for 15–25 minutes, until set and cooked through. If you do not have a muffin pan, use a small baking dish lined with parchment; the layer will be thinner and baking time will be shorter—check early. 21 3. Invert the liver cakes onto a plate and serve with pomegranate, mint, and fennel salad (and dressing, if you have one). 22 23 ## Tips 24 25 - A high-power blender gives the smoothest texture; scrape down the sides and pulse until no large liver or apple pieces remain. 26 - Silicone pans make unmolding easier; if using metal, grease well or use parchment liners. 27 - Doneness: the centres should not look wet or pink; when unsure, an instant-read thermometer in the centre should reach a safe temperature for cooked liver mixtures (follow local food-safety guidance). 28 - Duck fat adds depth; if you substitute another fat, expect a milder flavour. 29 - For the salad pairing, a simple mix of shaved fennel, pomegranate seeds, fresh mint, lemon or vinegar, and olive oil complements the richness of the cakes.