Our Favourite Fiery Chicken Livers

Ingredients

Cooks in:25 minutes        Serves:4

• 1 Tbsp olive oil
• 1 Tbsp butter
• 400g fresh chicken livers
• 1 small onion or shallot, finely chopped
• 100g bacon, chopped
• 1 fresh chilli, de-seeded and finely chopped
• 1 tsp paprika
• 2-3 sprigs fresh thyme
• 1 clove garlic, minced
• 100ml chicken stock
• 1 Tbsp tomato ketchup
• 1 tin chopped tomatoes
• 2 tsp light brown sugar
• 1/4 - 1/2 cup cream
• 1/2 tsp each of salt and freshly ground black pepper
• 2 Tbsp chopped fresh parsley, to serve

For the Cauliflower Mash

• 2 medium cauliflower florets, roughly chopped
• 1 Tbsp butter
• 1 Tbsp olive oil
• ¼ cup milk to loosen, if necessary
• Salt and freshly ground black pepper to taste
• Steam the cauliflower until soft, then mix together with the butter, olive oil, a little milk, salt and pepper and blend until smooth using a stick blender, adding extra milk if needed.

What to do

1. Heat the butter and olive oil over medium-high heat in a heavy-based pan. Fry the livers for 3-4 minutes, remove from the pan with a slotted spoon and drain on kitchen paper.

2. Reduce the heat to medium, add in the onion/shallot, bacon, chilli, paprika and thyme and cook for 8-10 minutes, or until the onions have softened. Add in the garlic for the last minute.

3. Add in the remaining ingredients and simmer for 5 minutes. Add in the chicken livers, simmer for a further 15 minutes.

4. Serve spooned over cauliflower mash with a sprinkling of fresh parsley.

Note
To serve as a snack or for a variation, serve the livers bruschetta-style on fresh ciabatta toasts (as shown), with a sprinkling of fresh parsley.
I made a version of these for the team at Two Oceans wines recently and they thought they were pretty yum too.

Photo by Warren Heath.

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