Receta Pan Fried Chicken Livers Recipe
Is our ability to handle our finances indicative of how we conduct our lives? And can we be expected to handle our finances positively when so many countries are in debt or facing bankruptcy? The bottom line has to be spend what you earn! If we all did this, we could encourage business to do the same. And if business did the same, they in turn could encourage the country to follow suit. We would live in a debt free society. Granted, most of us need to finance cars and houses and this will keep the banks happy, but we should not be financing our groceries! As part of living as frugally as I can, I buy my chicken and chicken livers from a local farm. The chickens are free range and I get what I need fresh. The cost of a chicken meal in our house averages at R10 (€1) a head for the chicken and these pan fried chicken livers come in cheaper than that. This is one of the many things I do to manage my money so that my expenses each month are below my ever changing income.
Do you have any frugal tips to help manage your money?
Pan Fried Chicken Livers Recipe
Ingredients:
- 15mls olive oil
- 1 onion, cut in half and thinly sliced
- 2 garlic cloves, finely chopped
- 1 chilli, seeded and finely chopped
- salt and freshly ground black pepper to season
- 100g baby tomatoes, cut in half
- 15mls tomato paste
- 2.5 mls sugar - I used fructose
- 100mls water
- 100g button mushrooms, quartered
- 10g butter
- 500g trimmed chicken livers, pat dry
- 15mls Brandy (optional)
- 30mls crème fraîche
- Small handful of flat leaf parsley or coriander, roughly chopped
Method:
Heat the oil in a frying pan over a medium heat
Sauté the onion until soft
Add the garlic and the chilli and cook for 2 minutes
Season and add the tomatoes, tomato paste, sugar and water
Cook over a low heat until the liquid has reduced by half
Add the mushrooms and cook until they have taken on some colour
Remove and set aside
Heat the butter of a medium – high heat
Put half the chicken livers into the pan and seal
Turn and season and seal the other side
Turn and season and cook slightly – you don’t want to see any blood leaking out but you want them still pink
Remove and set aside and do the same with the other half of the livers
Return the livers to the pan
Warm the Brandy if you are using it and flambé over the livers
Add the onions and crème fraîche
Stir until completely mixed and add the parsley or coriander and serve
2.4
http://tandysinclair.com/pan-fried-chicken-livers-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.