Making homemade liver cream is far simpler than you would think. This recipe makes use of the classic, traditional liver cream seasoning but we gave it a little twist by adding our cold pressed walnut oil and pear balsamic vinegar. The end result is a real flavor bomb – ideal for breakfast or in a sandwich.
Dice finely the onion and crush the garlic, and start braising it on 3 spoonfuls of rapeseed oil for frying.
Clean the chicken liver and rinse it thoroughly. Chop it up and add it to the onion. Flavor it with salt, pepper and caraway and braise it until the liver pieces get properly cooked. (It will take about 6-7 minutes.)
Add the raisins, the mustard and the paprika powder and braise it all for couple of minutes. Finally, mix in the cream and braise it for 1 more minute.
When it is done, cool it until lukewarm and then blend it until creamy, together with 2 spoonfuls of walnut oil and the pear balsamic vinegar. Put it in a glass jar, pouring a little walnut oil on top.