This recipe for hugubsha comes from the Russian Cossack community in Sydney’s west. It makes 12 bite-sized hors d’oeuvres, for which you will need 12 toothpicks.
- 500 g mutton or lamb livers
- 200 g pig or sheep caul fat (see Note), cut into 12 x 10 cm squares, remainder discarded
- 60 ml (¼ cup) vegetable oil
- 1 onion, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Slice liver into 12 pieces and place in a bowl. Season with salt and pepper and toss to coat. Place a piece of liver in the centre of a square of caul fat. Fold in edges and roll up to enclose liver, skewering at an angle with a toothpick to secure. Repeat with remaining caul fat, liver and toothpicks.
Heat 2 tablespoons of oil in a frying pan over medium heat. Cook onion, stirring, for 8 minutes or until golden. Remove from pan and set aside.
Add remaining 1 tablespoon of oil to pan and, working in batches, fry parcels in a single layer for 7 minutes or until cooked through. Remove and sprinkle with onions, to serve.
• Caul fat is the thin, fatty membrane surrounding the intestines of an animal and is available from specialist butchers.
Photography Tom Donald.
As seen in Feast magazine, July 2014, Issue 33.