The Foodies Blogroll

Today I have joined the Foodies Blogroll… (Have a look on my sidebar to have a gander)A very interesting connection to the world of Food Bloggers. Jenn The Leftover Queen has started this Blogroll and also she has initiated a forum http://www.leftoverqueen.com/forum/index.php
A great way to discuss this passion so many of us have.
With all of these amazing sites on the ‘Net” I am beginning to worry that I may never leave the computer.
I guess my masseuse would be happy she will be the only person I would be visiting in order to get rid of all the knots in my neck and shoulders.

Anyway contrary to the above information I do get out and today was lunch for our staff .
I was really pleased with the Green Prawn Curry I made last weekend have a look here it certainly appealed to Pete and Elphie

I have obviously been influenced by all of the TV shows I’ve seen and set up an impressive mise en place
So prep time was substantial, but cooking time a zip.
The Curry and Pilau was accompanied by a Vietnamese dressed coleslaw.
Nice blend of flavours

I thought they would like a little dessert and whipped up these delicious little apple pies.

Keeping in with the Asian flavours I cooked the apple with a little cardamom and ground coriander.
A little orange zest and orange juice
Of course about a tablespoon of sugar. A really nice taste sensation.
So little apple pies cooked in mini muffin tins

Dust with some icing sugar
And Voila!!!! Handheld dessert!

Sautéed Chicken Livers

I love chicken livers and really don’t get to cook them very often cause guess what.
My husband who dislikes chicken!!!will he eat chicken livers…I don’t think so
In fact liver in general does not ever pass his lips.
Kylie Kwong a fabulous Australian restaurateur made these Sauteed Chicken Livers and I had to make them.
So what better than inviting Friends who love Liver.
Ngaire, Annette and Elsje came for lunch.
Beautiful tender chicken livers topped with a pretty Watercress and Radish Salad

Arfi from Homemades is running a Cook and Eat Meat Event.

I thought this was an excellent entry...what better way to increse your iron content.

I decided to splash out and purchase some special butter as suggested by Kylie. She said French butter...that's not on our supermarket shelf but they have Danish and it really is lovely

So for 4 people

500 g organic chicken livers
2 tablespoons olive oil
4 golden shallots, peeled and crushed
1 teaspoon sea salt
2 tablespoons white sugar
1 tablespoon water
90 g French/Danish butter
1/2 cup brandy
1/2 cup sherry vinegar
1/2 teaspoon sea salt, extra
pinch cracked white pepper
toasted sourdough bread, to serve

Watercress and Radish Salad
11/3 cups watercress sprigs
1/3 cup finely sliced red radishes
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt

Trim and wash chicken livers,

pat dry with kitchen paper and set aside.

Heat oil in a heavy-based frying pan,

add shallots and salt and stir over high heat for 1 minute.

Add sugar and cook, stirring, for about 2 minutes, or until shallots are lightly browned.

Reduce heat, add water and simmer for 1 minute to caramelize shallots further.

Remove shallots from the pan with a slotted spoon and set aside.

Add half the butter to pan and simmer until melted and bubbling, then

add half the chicken livers.

Fry over high heat very briefly on both sides,

so they are lightly browned but still pink in the middle

(it is better to undercook the livers at this point).

Remove from pan and cover with foil.

Repeat with the other half of the butter and chicken livers.

Add brandy and vinegar to the pan juices and simmer for about 5 minutes, or until liquid is reduced by half.

Return chicken livers to the pan, along with the extra salt

and the caramelised shallots, and stir over high heat for 30 seconds,

or until just heated through.

Finally, combine salad ingredients in a bowl and toss gently.

To serve, arrange the sautéed livers on a platter and top with the salad.

Sprinkle with pepper, and

Serve with toasted sourdough bread.

It was highly successful they loved them.

Next time another favourite of my husband (NOT)

Tripe!!!

Will keep you posted.