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Anna Lewandowska

Chicken liver cream in baked peppers

Chicken liver simmered with mushrooms, garlic and bay leaf, blended into a cream and baked inside halved peppers. Served with avocado.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Polish
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 260 g of chicken liver make sure it comes from a good and checked source!
  • 3 cloves of garlic
  • 100 g of mushrooms
  • 1 bay leaf
  • 2 spoons about 12 g of clarified butter
  • 1 big pepper
  • sea salt
  • black pepper

Method
 

  1. Chop the garlic and the mushrooms finely.
  2. Melt the clarified butter and simmer the mushrooms with the garlic for about 4 minutes.
  3. Clean the liver carefully and add it to the pan. Add the bay leaf, salt and pepper.
  4. Let it simmer over medium heat for about 15 minutes, then remove the bay leaf and blend.
  5. Clean the pepper, slice it in half and take the white part out, then fill the inside with the liver cream.
  6. Bake for 10 to 15 minutes with the air flow on, and serve with avocado.

Notes

Calories and the number of servings are approximate, estimated from typical ingredient amounts. Salt and pepper are added to taste, as in the original recipe.