Quick Dishes European Frilling
July 31, 2015
250g chicken livers, drained and cleaned
1 onion, chopped
2 cloves garlic, chopped
25ml butter (melted), plus some extra for frying
5ml mixed dried herbs
1 bay leaf
½ tbsp vegetable oil
1 cup diced red onion
½ tbsp Canderel
1 tbsp Balsamic Vinegar
Salt & black pepper
For liver paté, melt some butter in a pan and fry onion over a low heat till soft and translucent.
Increase the heat and add the livers and garlic.
Sauté for about 5 minutes before adding herbs and bay leaf.
Put the lid on and allow to simmer for about 15 minutes, stirring occasionally.
When livers are cooked, remove the bay leaf, add brandy and melted butter, and liquidise. Spoon into a serving dish and allow to cool before refrigerating overnight.
For red onion jam, heat the oil in a heavy-based pan and gently fry onions for about 10 minutes over a low heat until they become soft and translucent.
Add Canderel and Balsamic vinegar, and cook for 10 – 15 minutes until the onions become caramalised and sticky.
Season to taste with salt and black pepper.
Cool to room temperature before serving with bread or vegetable crudités.