I got to know and appreciate this tangy poultry liver with potato pancakes during a business trip to Bratislava, Slovakia. It is a local specialty that is often served as an starter. I brought the inspiration back home with me. In another article, you will find the recipe for Slovak potato pancakes. Here, our focus is on the tangy poultry liver.
Tangy poultry liver
Ingredients
- 200 grams poultry liver chicken, turkey, duck, goose
- 1 red chili pepper
- 4 tablespoons olive oil
- fresh cilantro
Instructions
- Cut the poultry liver into strips.
- For the red chili pepper, you have two options: for the spicy version, leave the seeds in. Then cut the pepper into rings. For the lighter version, remove the seeds and then cut the flesh into pieces.
- Heat the olive oil in a pan and then add the red chili peppers.
- After a minute, add the strips of poultry liver.
- Fry them on all sides until they are well done and brown.
- Then serve the fried poultry liver with potato pancakes, or similar
- Sprinkle with the olive oil, chili peppers and cilantro.
Nutrition
How to make tangy poultry liver?
This tangy poultry liver is a Slovak specialty that is typically eaten with potato pancakes. But you can just as well serve it with toasted bread.
A Few Small Preparations
We start with the red chili pepper. We cut it into small pieces. For the spicy version, we leave the seeds in. We then slice the chili pepper into thin rings directly. For the slightly less spicy version, we first remove the seeds. Then we cut the red flesh into small pieces.
We also finely chop the cilantro. If you don't like cilantro, you can use flat-leaf parsley instead.
And finally there are of course the pieces of poultry liver. We cut them into strips so they cook quickly and are easy to handle. You can use liver from various types of birds for this. Depending on availability, I use chicken liver, turkey liver, duck liver, or goose liver.
Cooking the Livers
Now we take a pan and heat some olive oil in it. Then we add the red chili peppers. Let them cook for a minute. We want the flavor of the peppers to infuse into the oil.
Then we add the strips of poultry liver. We fry them on all sides for a few minutes until they are brown and cooked through.
And already we can start serving. Place the poultry liver on the potato pancakes (or toasts, or tacos) or wrap them in the pancakes. Drizzle them with the oil and red peppers. Finally, sprinkle the cilantro over them.
More surprising.Slovakia
The Slovak and Eastern European cuisine may not be very well known to us. But it is certainly not to be underestimated and surprisingly delicious. Several trips to the region have absolutely convinced me of that. And the results of these experiences can be found in the following articles:
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
The best season to eat this tangy poultry liver is late autumn or winter.