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Breakfast in a Kitchenette: Chicken Liver Toast with Fresh Balcony Basil!
Breakfast in a Jiffy
BREAKFAST IDEAS from Ruby’s Kitchen💫
Ruby – the Chef, in her own crisp words:
About me & my set-up
Yes, that’s me. I am a passionate cook and a passionate gardener. Although my kitchen is very small- actually, it should be called a kitchenette- and I have a west-facing balcony where I do all my gardening, these hindrances cannot crush my spirit.
The fact that size doesn't matter is 200% true in my case. The moment I visualise a dish, I start creating it. Of course, my imagination is restricted to the supplies in hand.
But to tell you the truth, breakfast is always a headache for me. First meal of the day; it has to be very interesting so one can start the day with a happy, satiated feeling at the same time; it should be lighter also.
Impromptu Breakfast preparation
Today I have some chicken liver in stock. What to do? I ransacked the vegetable tray.7/8 pieces of beans, some cut strips of beetroot. Looked through my kitchen window. Bursting with Mint leaves, coriander leaves, green pepper, and basil leaves. My house help has kept onion, ginger and garlic ready for cooking. Wheat bread is also there. Okay, enough to make a good breakfast.
Method applied
I started to fry the onion along with garlic till it is half cooked, then I put the chicken liver strips, the beetroot strips and the beans strips. I kept frying on a low flame for 7 to 8 minutes till the chicken liver was done. Then I put a good amount of basil leaves, salt to taste, and freshly crushed black pepper (two teaspoons full). I am in the process of making apple cider vinegar. Today is the day when I am supposed to take out the Apple cubes and keep the liquid back in for the final outcome. So, I first strained that liquid and separated the Apple chunks. I put two tablespoons full of Apple chunks in the kadhai. The apples are already smelling of the sweet aroma of apple cider vinegar.
Breakfast ready💃
The dish is almost ready. I turned off the gas. Put one tablespoonful of extra virgin olive oil in the dish and gave it a good stir. 5 minutes resting time. Made some toast. Poured the chicken liver with vegetables on top of the toast casually. Let it spill onto the plate beside the toast. It will look more interesting. Served it with cold vanilla milk with honey.
Husband Happy!
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| Chicken Liver Toast with cold vanilla milk and honey |
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| Chicken Liver Toast |
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| Chicken Liver Toast |
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| Chicken Liver Toast -another view |
Ruby’s Warm Chicken Liver & Sweet Beet Toast
Ingredients
- Chicken Liver: 200g, cut into strips
- Garlic: 10 cloves, finely chopped or crushed
- Sliced Onion: 1 tbsp
- Ginger: ½ tsp, crushed
- Beetroot: 50g, cut into strips
- Green Beans: 50g (7-8 beans), cut into strips
- Cider-Infused or vinegar-soaked apple chunks: 50g (2 tbsp)
- Fresh Basil: 2 tbsp, torn
- Black Pepper: 2 tbsp
- Cooking Oil: 1 tbsp
- Extra Virgin Olive Oil: 1 tbsp (for finishing)
- Salt: To taste
- Bread: Whole wheat toast for serving
Method
- Sauté the Aromatics: Heat the cooking oil in a kadhai over medium heat. Sauté the onion and garlic until half-cooked.
- Cook the Liver & Veggies: Add the chicken liver, beetroot, and green bean strips. Fry on low heat for 7 to 8 minutes until the liver is fully cooked through.
- Season & Infuse: Add the freshly crushed black pepper, salt, and the sweet apple chunks. Toss well for a minute to combine, then turn off the heat.
- Finish & Rest: Fold in the fresh basil leaves and drizzle over the extra virgin olive oil. Cover and let it rest for 5 minutes to let the flavours meld.
- Plate: Pile the chicken liver mixture over whole wheat toast, letting it spill casually onto the plate. Serve alongside cold vanilla-honey milk.
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