This was a new addition in 2007. Pete, my business partner, offered the recipe and he said it would make ladies melt! Well it was a great hit! ;-)
The bright tasting fresh ginger provides an excellent counterbalance to the rich flavor and dense texture of chicken liver.
½ cup currants
1 medium onion, coarsely chopped
3 tablespoons olive oil
2 cloves garlic, coarsely chopped
1 pund chicken livers
2 teaspoons ground coriander
3 inch piece of fresh ginger root, peeled and minced
1 tablespoon soy sauce
salt & peper to taste
In a small boawl, soak the currante in the sherry for 30 minutes at room temperature. Drain the currants, reserving the sherry. Set both aside until needed.
In a large saute pan, cook the onion and garlic in the olive oil over moderate heat for 5 minutes, stirring frequently. Add the reserved sherry and cook until the liquid is evaporated, 3-4 minutes. Add the chicken livers and coriander and cook 5 to 6 minutes, or until the livers are tender and barely pink in the center. Add the ginger and soy sauce and mix well. Remove from the heat and cool slightly.
Place the mixture in a food processor. Pulsing on and off, process the mixture until smooth.
Transfer to a bowl and add the reserved currantes; mix well. Season with salt and pepper. Cover and refrigerate for at least 4 hours or up to 4 days.