Egg & chicken liver spread
This is a nutritious, iron rich spread to serve on crackers or toast.
Suitable from 12 months
Ingredients:
• 1 egg
• 4 fresh chicken livers
• 2 tablespoons oil or butter (or 1 of each)
• Optional: 1 to 2 standard milk or prepared toddler milk*
Method:
Lower the egg into a pot of boiling water. Boil gently about 10 minutes. Drain, then cool egg quickly under cold running water. Shell the egg then cut into quarters.
Trim the chicken livers of any fat or sinew. Roughly chop livers.
Heat oil or butter in a small frying pan and add chicken livers. Cook on moderate heat, stirring often, until no longer pink in the centre.
Put the chick livers and egg through a mouli food mill or rub through a sieve. If necessary mix in a little milk to give a soft, spreading consistency.
Serve freshly made, spread on toast or crackers.
Cover leftovers and refrigerate. Use within 48 hours.
Please note* This recipe has been tested using Toddler Milk