Saturday 20 / April / 2024
SAUTED CHICKEN LIVER
Sauté 500g of washed and halved chicken livers, and 1/2 cup chopped onions for 6 to 8 minutes in 4 tablespoons hot butter or until brown. Stir in 1/4 teaspoon dried oregano leaves and 1/4 teaspoon pepper. Gradually stir in 1/2 cup sour cream and 300g can condensed cream of mushroom soup, undiluted. Bring to a boil, stirring constantly. Reduce heat, simmer uncovered 5 minutes. Taste and season with salt if needed and chopped parsley.
CHICKEN LIVER PATE
Place 500g chicken livers and 1 chopped onion in a pan with 1/4 cup butter. Cook gently until livers are not pink inside and onion is soft. Remove from heat and blend the livers and onion in a blender, or rub through a sieve until smooth. Add 1/2 cup butter, 2 teaspoons mustard powder, 1 teaspoon dried mixed herbs, 1 teaspoon salt and 1/2 teaspoon freshly ground peppers. Mix well then turn into a serving dish. Cover and chill. Serve with toast or French bread.
THAI CHICKEN LIVERS WITH PEANUT SAUCE
Clean 500g chicken livers, removing membranes and fat. Cut into bite size pieces. Dry well. Sprinkle with salt, pepper and dredge in 1/2 cup flour. In skillet heat 1/3 cup peanut oil, add livers and cook until crisp but still slightly pink in centre. Remove livers to warm chafing dish and pour juice of 1 lemon over all. Sprinkle with 3 tablespoons toasted sesame seeds. Serve with toothpicks and peanut sauce for dipping. For Peanut Sauce: Mix 3 tablespoons peanut butter, 5 tablespoons oil, 1/4 cup soy sauce, 3 tablespoons light brown sugar, 1 tablespoon sesame oil, 1 teaspoon minced garlic, 1/2 to 3/4 teaspoon cayenne pepper and stir until smooth. Taste and adjust seasonings. Serve at room temperature.
CHICKEN LIVER PILAV
Place 1 1/2 cups long grain rice in a bowl, add 1 tablespoon salt and cover with hot water. Stir and allow to cool. Drain and set aside. Melt 2 tablespoons butter in a small sauce pan, add 1/4 cup pine nuts and sauté till golden brown; remove. Add 115g chicken livers, diced and sauté in the same butter. In a heavy sauce pan, place nuts, 1/4 cup black currants, 4 tablespoons butter, 2 1/2 cups chicken broth, salt and pepper and bring to a boil. Add rice while the broth is still boiling. Stir only once, cover and cook on high heat without stirring for 5 minutes. Lower heat and cook until rice absorbs all the broth, about 15 minutes. Fold 1 bunch scallions, whites only, finely chopped into rice together with 1/4 cup chopped dill and sautéed chicken livers. Remove from heat. Take off cover, put a napkin over the pot, and replace cover. Leave for 40 minutes in a warm place. Serve with roast meats.
PASTA WITH CHICKEN LIVERS, TOMATOES, AND ROSEMARY
Combine 1/2 cup flour, 1 teaspoon paprika, 1/2 teaspoon salt and 1/2 teaspoon pepper in bowl. Heat 1/4 cup olive oil in skillet. Dredge 500g rinsed and patted dry chicken livers in flour mixture and sauté until brown, about 5 minutes. Raise heat slightly and add 4 seeded and diced ripe plum tomatoes, 1/2 cup Balsamic vinegar, 1/4 cup chicken stock or broth and 1 tablespoon fresh rosemary or 1 teaspoon dried. Simmer until slightly thick, about 5 minutes. While sauce is cooking, bring a large pot of water to boil. Add 230g pasta, wide is best and cook at rolling boil until just tender. Drain and toss with sauce. Add remaining pepper and serve.
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