TASTE OF POLAND

POLTRY SOUP OR BROTH

POULTRY LIVERS WITH ONION AND APPLE

Wątróbka drobiowa z cebula i jabłkami


By the end of the 1990s, the consumption of the of offal had dropped significantly.
Now, the “fifth quarter” is experiencing a revival thanks to its rich flavour and an interesting texture. Dishes made of stomach, hearts, livers and kidneys are served as appetizers or main dishes. Offal is also used as stuffing for savoury pastries and pierogi ( filled dumplings). It is also perfect for pates.

400 g ( 1lb) poultry livers
2 medium onions, thinly sliced
1 large apple, sliced into into rings
Fresh rosemary
Marjoram
Salt
¼ tsp ground black pepper
Plain flour ( all purpose flour)
Rapeseed oil

Wish the livers and pat dry. Pour a little oil into a frying pan and fry the onions for 2-3 minutes. Remove the onions from the pan. Put apple rings in the pan and fry with rosemary for 2-3 minutes. Remove from the pan. Heat the oil and add the livers coated in plain flour. Fry on medium heat for 4-6 minutes (depending on the size of the livers). Add the onions and apples. Fry for anther minute, season with salt, pepper and marjoram. Serve with roasted potatoes.