makes 6 nests
1 medium onion
100 gr mushrooms
1 garlic clove
150 gr chicken liver
2 tbsp brandy
3 tbsp bread crumbs
small bunch of fresh parsley
1/2 dl raw almonds
6 slices Schwarzwald ham
Chop the onion and cook in a bit of olive oil until soft. Chop the mushrooms and add to the onion, cook until the mushroom liquid has evaporated. Add finely chopped garlic, blend everything together and put in a small bowl.
Put some more olive oil in the pan and cook the chicken liver shortly until golden but not cooked through. Set aside on a plate. Add the brandy in the pan and let it cook for couple of minutes. Take off the heat, add mushroom mixture, bread crumbs, almost all parsley and almonds. Chop the liver and add to the mushrooms as well.
3 tbsp bread crumbs
small bunch of fresh parsley
1/2 dl raw almonds
6 slices Schwarzwald ham
Chop the onion and cook in a bit of olive oil until soft. Chop the mushrooms and add to the onion, cook until the mushroom liquid has evaporated. Add finely chopped garlic, blend everything together and put in a small bowl.
Put some more olive oil in the pan and cook the chicken liver shortly until golden but not cooked through. Set aside on a plate. Add the brandy in the pan and let it cook for couple of minutes. Take off the heat, add mushroom mixture, bread crumbs, almost all parsley and almonds. Chop the liver and add to the mushrooms as well.
Heat oven to 180 C. Line small tins with the ham slices, spoon in the liver filling, sprinkle with some almonds and bake, covered with foil, on the lowest rack in the oven for about 20 minutes.
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