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
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
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
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,
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.
What an array of goodies there! Loved looking at them:))
ReplyDeleteThanks Asha
ReplyDeleteI like chicken liver as well. My Mum used to marinade them in tamarind paste water mixed with crushed coriander seeds and salt. That's the basic. Anyone can cook them in hot chilli sauce, according to each taste. Thank you for taking part on Cook and Eat Meat. I'll join the blogroll!
ReplyDeleteWhat a nice spread you made! Unfortunately I can't see the bottom two pictures, the pies and liver maybe. Although I was never a liver fan, but my mom made me eat it when I was a kid. : (
ReplyDeleteOh and nice picture of you! Finally a face to go with the words! ; )
Cook a pleasure to be involved wiht the event
ReplyDeleteAnali
Re the pictures I think blogger must be doing something again... those stupid red boxes with the cross, Hopefully they will come back.Amazing how your taste buds change you will probably love livers now.