“Plaki are pancakes of grated potato and can be had with a variety of toppings. God and the medical profession forgive me but I went for the spiced livers. This proved to be one of the better decisions I’ve ever made as cushions of chicken liver arrived, pink at heart, mounded on the pancake base, positively draped in the kind of pan-realised sauce that so ennobles the devilled kidney”
Tim Hayward, Financial Times Magazine, 2 April 2016
Tim Hayward was writing about the chicken liver and sour cherry offering at the Polish restaurant, Ognisko – a favourite haunt of mine as it’s convenient for the Victoria and Albert Museum. I’ve written before about the sublime pork crackling they serve there.
Hayward’s piece goes on to point out that it’s not made clear on the menu whether it’s intended as a starter or a main, and in truth it would be very good as either, but since quite a few people don’t eat chicken livers it’s probably better to serve it as an indulgent lunch for two.
Ognisko serves the chicken livers on plaki – effectively a type of rösti (which can buy read-made: easy – or make: tricky). If you don’t have time for that or it seems a waste – the ready-made rösti would be enough for at least six – simply toast or fry some good quality granary bread.
Here’s what to do:
For an indulgent lunch for two (or a starter for four)
- 225g/8 oz chicken livers – take away any bits of white and chop roughly
- 1 piece of buttered granary toast
- 2 tbsps double cream
- 2 heaped dessert spoons of crème fraîche
- 30g/¼ cup chopped pecans – dry fried
- 60ml/¼ cup marsala
- 4 sage leaves
- Half a chicken stock cube/½ tsp chicken stock powder dissolved in an egg cup of boiled water
- Indonesian long pepper
- 30g/¼ cup dried sour cherries
- 1 banana shallot, peeled and chopped fine
- Butter for frying – couple of walnuts
- 1 tsp creamed horseradish sauce – or more if you like it hot
- As far ahead as you can soak the cherries in the marsala
- Fry the shallot in some butter until soft
- Meanwhile make the toast, butter it and cut it in half
- Add the livers to the shallot and some generous grinds of pepper and cook until until still pink
- Add the dissolved stock and the marsala with the cherries
- Take off the heat, stir in the double cream
- Put half a piece of toast on each plate, pour over the creamy chicken liver mixture, top with a generous dollop of crème fraîche, sprinkle over the pecans and snipped sage leaves and serve.