Savory chicken liver cake in the multicooker

Name: Savory chicken liver cake in the multicooker
Ingredients: 1000 ml water; 500 g chicken livers; 2 medium carrots; 3 green onions; 1 medium red bell pepper; 5 garlic cloves; 15 g parsley; 7 g dill; 2 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g fresh cow’s cheese

Meat - Savory chicken liver cake in the multicooker by Zaraza C. - Recipia

The savory chicken liver cake in the multicooker is cooked with chopped vegetables and grated cheese, then cut into slices that hold their shape. I put it on the appetizer platter, cold or at room temperature, alongside other savory bites. I slice it thinner than a slice of bread, so it’s easy to pick up from the platter. Prep: 20 minutes. Cook: 65 minutes. Rest: 10 minutes. Total: 95 minutes. Servings: 6. About 205 kcal and 22 g protein per serving.

Ingredients

1000 ml water
500 g chicken livers
2 medium carrots
3 green onions
1 medium red bell pepper
5 garlic cloves
15 g parsley
7 g dill
2 eggs
1 teaspoon salt
1/2 teaspoon ground pepper
100 g fresh cow’s cheese

Preparation

1. During the 20 minutes of prep, remove the membranes from the chicken livers and prepare the vegetables. Pat the livers dry with paper towels without washing them. 2. Put 1000 ml of water and the livers in the multicooker pot. Select the BOIL program for 20 minutes, then remove the livers and discard the water. 3. Let the livers cool for 10 minutes. Finely chop them, then finely chop the carrots, green onions, bell pepper and garlic; chop the parsley and dill. 4. Put everything in a bowl with the eggs, salt and pepper. Mix until evenly combined, with the vegetables distributed throughout. 5. Transfer the mixture to the multicooker pot and select BAKE at 150 °C for 45 minutes. After about 30 minutes, sprinkle the grated cheese over the top and continue baking until the center is set.

Notes

Livers of a similar size cook more evenly; remove the membranes and any green marks before putting them in the pot. Don’t rush the cooling: hot livers are harder to chop finely and can start to cook the eggs when you mix them in. Dry the vegetables well if they’re still wet after washing, so they don’t add water to the mixture. The cake can be made a day ahead and kept covered in the refrigerator for up to 3 days. You can replace the fresh cow’s cheese with 100 g grated cașcaval. The dish contains eggs and dairy, and changing the cheese doesn’t make it suitable for people avoiding dairy. I serve it with pickles and slices of bread on an appetizer platter. If you use 3-4 eggs instead of 2, the mixture will be softer and the slices won’t hold their shape as well.