Featured recipe: Chicken Liver and Persimmon Mess

Featured recipe: Chicken Liver and Persimmon Mess

I’ll be honest here,I needed to make a delicious appetizer for four people in less than half an hour for an event I had forgotten about almost completely.

With guests due to arrive in less than an hour, I scoured my cupboards and refrigerator. The only fresh ingredients I had in stock were a three pack of persimmons and half a pound of chicken livers.

The decision wasn’t hard and the resultant meal was delicious with the persimmon absorbing the rich taste of the chicken liver. Mashed onto buttered toast, the Chicken Liver and Persimmon appetizer was enjoyed by everyone.

Chicken Liver and Persimmon Mess is easy to make (although not necessarily easy on the eye) and as well as being an emergency appetizer, is great for breakfast or as a snack.

Note: This Chicken Liver and Persimmon recipe is provided in standard JSON recipe format, so feel to import it into your own recipe manager for your own use.

 

Chicken Liver and Persimmon Mess

An super quick and interesting blend of diverse flavors and smooth creamy textures which is fantastic on toast
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Breakfast, Snack
Servings 4 people

Equipment

  • Heavy frying pan
  • Wooden spoon

Ingredients
  

  • 1 lb Fresh chicken livers If you're not in a hurry, frozen chicken livers will be fine
  • 1 Medium onion (chopped)
  • 1 palmful Pickled capers
  • 1 good splash Vermouth Other alcohol such as wine or brandy will do
  • 2 oz salted butter
  • 1 Persimmon (scliced into thin segments) Eight persimmon segments is good, but you can slice thinner if you prefer

Instructions
 

  • Melt the butter in a heavy frying pan and toss in theĀ chopped onion
    2 oz salted butter, 1 Medium onion (chopped)
  • Saute for around two minutes or until soft
  • Toss in the chicken livers and stir until the outside is browned. Occasionally squash with a wooden spoon to check internal color.
    1 lb Fresh chicken livers
  • When the inside of the chicken livers are mostly no longer red and bleeding when pressed splash in the vermouth or other alcohol and add the capers.
    1 good splash Vermouth, 1 palmful Pickled capers
  • Stir for two minutes then throw in the persimmon slices
    1 Persimmon (scliced into thin segments)
  • Stir occasionally for the next five minutes or until the persimmon slices have absorbed sufficient liquid and the chicken livers are throughly cooked.
  • Serve on hot buttered toast and encourage your guests to squash into the bread.

Featured image credit: obeyyourhunger.com

August Jones

Hi. My name's August Jones - I'm a fantastic amateur chef and a self-proclaimed food expert. I spend most of my life in kitchens cooking and preparing wholesome meals for anywhere between two and 20 people. If you need a banquet or an intimate meal, I can help you out! I plan on using the pages at obeyyourhunger.com to share my decades of culinary expertise, and excellence