Arts & Literature1 min ago
Chicken livers...
64 Answers
I have a large tub of chicken livers. At the moment it is 50/50 as to whether I cook them or bin them as they are not particularly appealing to me. Any ABers got tried and tested recipes (other than paté)?
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CHICKEN LIVER, BACON AND SHERRY SAUCE
(serves 4)
Ingredients
250g pack of chicken livers
6-8 rashers of smoked bacon
1 medium onion, finely chopped
2 cloves of garlic, crushed
1 Tbsp of plain flour
100ml milk
125ml cream
a generous glug of medium cream sherry
1/2 tsp dried sage
1/2 tsp dried oregano
salt and pepper to taste
pasta of the shape you prefer - enough for 4 people
Method
Boil the pasta in salted water according to package instructions, until al dente.
Chop the onion and crush the garlic. Heat a little EVOO in a large pan and sautee the onion and garlic until the onion starts to soften. Meanwhile, chop the bacon rashers into 1cm strips (or you can buy pre-chopped bacon bits) and add to the pan. Fry until cooked.
Using a slotted spoon, remove the onions, garlic and bacon from the pan and keep warm, but reserve the cooking fat. Add the chicken livers to the pan (you may want to chop each liver into 3-4 smaller pieces). Cook until just done but still pink in the middle - watch them carefully as there is nothing worse than an overcooked rubbery chicken liver!
Add the onions and bacon back to the pan, remove from heat and stir in the flour to absorb the cooking fat (use more flour if you have a lot of fat). Stir in the milk, making sure you get rid of any floury lumps, then add the cream and sherry and return the pan to the heat, stirring continuously to keep the sauce smooth (add more milk/cream as needed). Season with sage, oregano, black pepper and salt as desired.
Drain the cooked pasta and return it to its pot, then add the sauce to the pot and stir through. Serve in heated bowls, garnished with chives.
(serves 4)
Ingredients
250g pack of chicken livers
6-8 rashers of smoked bacon
1 medium onion, finely chopped
2 cloves of garlic, crushed
1 Tbsp of plain flour
100ml milk
125ml cream
a generous glug of medium cream sherry
1/2 tsp dried sage
1/2 tsp dried oregano
salt and pepper to taste
pasta of the shape you prefer - enough for 4 people
Method
Boil the pasta in salted water according to package instructions, until al dente.
Chop the onion and crush the garlic. Heat a little EVOO in a large pan and sautee the onion and garlic until the onion starts to soften. Meanwhile, chop the bacon rashers into 1cm strips (or you can buy pre-chopped bacon bits) and add to the pan. Fry until cooked.
Using a slotted spoon, remove the onions, garlic and bacon from the pan and keep warm, but reserve the cooking fat. Add the chicken livers to the pan (you may want to chop each liver into 3-4 smaller pieces). Cook until just done but still pink in the middle - watch them carefully as there is nothing worse than an overcooked rubbery chicken liver!
Add the onions and bacon back to the pan, remove from heat and stir in the flour to absorb the cooking fat (use more flour if you have a lot of fat). Stir in the milk, making sure you get rid of any floury lumps, then add the cream and sherry and return the pan to the heat, stirring continuously to keep the sauce smooth (add more milk/cream as needed). Season with sage, oregano, black pepper and salt as desired.
Drain the cooked pasta and return it to its pot, then add the sauce to the pot and stir through. Serve in heated bowls, garnished with chives.
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