Chicken liver and rice balls

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 17
Servings 10
Time 30

Ingredients

  • 20
    ml
    olive oil
  • 300
    g
    chicken livers, chopped
  • 10
    ml
    chopped fresh thyme
  • 40
    ml
    dry red wine
  • 45
    ml
    butter
  • 1
    onion, finely chopped
  • 375
    ml
    uncooked rice
  • 1
    bay leaf
  • 750
    ml
    water
  • 2
    chicken stock cubes, crumbled
  • 250
    ml
    grated fresh Parmesan cheese (optional)
  • 3
    eggs, lightly whisked
  • 60
    ml
    chopped fresh parsley
  • 50
    ml
    cake flour
  • 1
    egg, lightly whisked with 40 ml milk
  • 250
    ml
    dry breadcrumbs
  • 50
    ml
    oil for shallow-frying
 

Method

20
 
Heat the olive oil in a saucepan, add the livers and thyme and stir-fry until the livers are just done.
Add the wine and simmer for 1 minute.
Remove from the heat and set aside.
Heat the butter in a clean saucepan and sauté the onion until soft.
Add the rice, bay leaf, water and stock cubes, bring to the boil, cover and simmer for 20 minutes or until most of the liquid has been absorbed.
Remove from the heat and stir in the liver mixture, cheese, whisked eggs and parsley.
Cool and refrigerate the mixture until cold.
Shape the mixture into 16 large or 48 small balls.
Roll the balls in the flour then in the egg and milk mixture and finally in the breadcrumbs.
Chill for 30 minutes.
Heat enough oil for shallow-frying and fry the balls for about 10 minutes or until golden brown, turning them regularly.
 

Read more on: poultry  |  stir-fry  |  shallow-fry
 

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